Carrot Soup

1. 1

   In a large heavy kettle heat 4 tablespoons butter and gently fry the carrots, potatoes and onions for 15 minutes, covered, stirring occasionally.

2. 2

   Add the sugar, stock, salt and pepper.

3. 3

   Simmer gently until the vegetables are soft.

4. 4

   Puree in a blender, but not too fine.

5. 5

   Correct seasoning.

6. 6

   Just before you are ready to serve, stir in the remaining two tablespoons butter and the parsley.

7. 7

   Serve the soup in warm bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.