Creamy Carrot Cucumber Soup

1. 1

   In a medium size pot, heat water and carrots to a boil. Reduce heat to a simmer and cook for 30 minutes or until carrots are fork tender.

2. 2

   Remove soup from heat. Carefully puree 1/2 the soup in a blender or food processor until smooth.

3. 3

   Pour your pureed carrots back in the pot. Slice cucumbers and add cucs and the remaining ingredients to the pot.

4. 4

   Heat the soup to a boil. Remove from heat. Cover and let sit for another 10 minutes. Done!

* Per serving · 4 servings · Values may vary.

No additional tips available.