Cream Of Carrot Soup

1. 1

   Saute onions in oil until transparent.

2. 2

   Lift out of pan and put into blender.

3. 3

   In same pan, saute carrots until tender.

4. 4

   Set aside 1/3 of the carrots.

5. 5

   Put 2/3 of sauteed carrots in blender. Add 1/2 cup of stock or water and puree.

6. 6

   Heat in the top of a double boiler.

7. 7

   Combine skim milk powder with remaining stock, using a wire whisk.

8. 8

   Add to puree.

9. 9

   Add salt and pepper.

10. 10

    Add the reserved 1/3 sauteed carrots to the soup.

11. 11

    Garnish with dill or parsley.

12. 12

    Yields approximately 6 to 8 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.