Carrot Soup

1. 1

   In large pot, pour oil and heat slightly.

2. 2

   Add chopped onion and minced garlic.

3. 3

   Add peeled, cut-up carrots and potatoes. Sprinkle with salt, pepper, marjoram and thyme.

4. 4

   Toss vegetables; cover pot and cook for 30 minutes or until vegetables are slightly soft.

5. 5

   Pour 8 cups of chicken broth over vegetables and cook for 20 minutes.

6. 6

   Puree soup in blender and return to pot; add milk and heat slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.