Carrot Soup Recipe
Ingredients
2 pounds (907 g) carrots
2 medium onions
2 small potatoes
1 bay leaf
1 quart (1 liter) chicken broth
2 cups (500 ml) milk
1/4 teaspoon (1 ml) salt
Dash pepper
Directions
Cook carrots, onions, potatoes, and bay leaf covered in 3-quart (3 liter) saucepan with chicken broth until vegetables are tender.
Cool slightly.
Remove bay leaf.
Assemble Pureer.
Process carrots, onions, and potatoes with liquid at HIGH into 3-quart (3 liter) saucepan.
Add remaining ingredients, mix well, heat thoroughly.
Cool slightly.
Remove bay leaf.
Assemble Pureer.
Process carrots, onions, and potatoes with liquid at HIGH into 3-quart (3 liter) saucepan.
Add remaining ingredients, mix well, heat thoroughly.
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