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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cream of Carrot Soup Recipe

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This recipe for Cream of Carrot Soup is from The Jarvis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil
1 onion chopped
6 carrots sliced
2 stalks celery
2 potatoes diced (I use red pots and keep skins on)
parsley
5 cups Vegetable broth
Salt and pepper
Directions:
Directions:
Put olive oil in large pot, add onion, carrots and celery and cook for 15 minutes, stirring. Add the potatoes and parsley and stir until coated. Stir in stock and cook covered until potatoes are tender, 20 minutes. Puree in a blender, processor or use an emulsion stick. Salt and pepper.

A dash of truffle salt is delicious to add!!!

The potatoes make it a cream of carrot soup. It's Vegan too!!!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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