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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Soup Recipe

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This recipe for Carrot Soup is from NWCC Community Cookbook, 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:  
3 tbsp vegetable oil
5 cup sliced carrots
2 medium onions peeled and sliced
4 cup chicken or veg. stock
2 tbsp fresh thyme leaves
1 bay leaf
salt and pepper to taste
½ cup plain yogurt or sour cream
1 cup orange juice
Garnish thyme sprigs,chives,or parsley - or 3 croutons
Directions:
Directions:
Heat oil.Add carrots and onions. Cover and cook until softened,stirring constantly.Add chicken stock,thyme and bay leaves,bring to a boil.Reduce heat,cover and simmer 15 to 20 minutes or until carrots are tender.Remove bay leaf.Cool a bit and puree.Liquefy until smooth.Return to saucepan.Season with salt and pepper.Serve with drizzle or dollop of yogurt.Can serve as chilled when add orange juice.

 

 

 

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