Cream of Carrot Soup Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Carrots | 8 Medium, scraped | |
| Onions | 3 Medium, chopped | |
| 4 cups hot chicken broth or stock | ||
| 1 8-ounce container plain yogurt | ||
| Light cream | 1/2 Cup (16 tbs) | |
| Chopped chives | 1/4 Cup (16 tbs) | |
Directions
Melt butter in a large frying pan; saute carrots and onion until onion is tender.
Add chicken broth, cover and simmer 1 hour.
Puree mixture in blender; pour into a 2-quart saucepan.
Add yogurt and cream; stir until smooth.
Keep on low heat until ready to serve; do not boil.
Serve gar-nished with chives.
Add chicken broth, cover and simmer 1 hour.
Puree mixture in blender; pour into a 2-quart saucepan.
Add yogurt and cream; stir until smooth.
Keep on low heat until ready to serve; do not boil.
Serve gar-nished with chives.
Chef
