What You Need:
- 2 T butter
- 1 onion, chopped
- 4 carrots, sliced
- 2 potatoes, peeled and diced
- 1 garlic clove, minced
- 4 C vegetable broth
- 1 C of milk
- 1/4 t salt
- 1/4 t pepper
How to Make It:
- Place the butter in a soup kettle over medium heat and allow the butter to melt.
- Once the butter has melted add the onion and stir to coat with the butter.
- Cook the onion 5 minutes or just until soft.
- Add the carrots, potatoes and garlic and stirring often cook for 3 minutes.
- Pour the broth into the kettle and stir to combine the ingredients.
- Cover the kettle and bring the broth to a brisk boil.
- Once boiling, reduce the heat to low and allow the soup to simmer 30 minutes or until the vegetables are fork tender.
- Remove the kettle from the heat and use a slotted spoon to remove a quarter of the carrot slices.
- A little at time place the soup into the blender and puree until very smooth.
- Once all the soup has been pureed return it to the kettle.
- Stir the milk into the pureed soup until well combined.
- Place the kettle back over low heat and cook, being sure to not let the soup boil.
- for 15 minutes or until just heated through.
- Once heated through stir in the salt and pepper until well combined.
- Pour the soup into bowls then add some of the reserved carrot slices to each bowl.
Serves: 6
By reserving some of the carrots and placing it in the soup when ready to serve everyone can find the gold at the end of the rainbow. Taste the soup before adding the salt and pepper. Many times a vegetable broth will be highly seasoned and salt and pepper may not be needed. You can also substitute chicken broth for the vegetable broth if you prefer.