Carrot Soup

1. 1

   Combine all ingredients except cream in a soup pot and bring to a boil.

2. 2

   Cook over medium heat until vegetables are tender.

3. 3

   Remove bay leaf and cloves; puree in food processor or blender.

4. 4

   Stir in cream; return to pot and heat to serving temperature--do not boil.

5. 5

   Taste before serving.

6. 6

   If carrots are bitter, add a little sugar.

7. 7

   Serve hot or cold, garnished with fresh parsley and small croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.