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1
Once you have peeled the amount of carrots you want to use , cut them into 1 inch chunks for faster cooking.
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2
Add peeled chopped carrots to pot with 1/2 level of water.
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3
When carrots are added pot will then be almost full within reason.
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4
(not too full.
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5
).
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6
Toss in two bullions
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7
Add two tablespoons brown sugar.
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8
Put aside chili pepper and milk.
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9
Turn heat on pot to high then when water is going lower heat to simmer.
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10
Let simmer until carrots can be poked with knife pretty easily but don't cook to much or the carrots loose their integrity, flavor , and nutritional value.
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11
Not to mention color.
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12
Once done let sit until you can safely blend without burning yourself,this is a good time to add your milk as it will help cool more quickly.- blend in batches.You may need a separate pot to add each freshly blended batch to as you go.
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13
If you see blender struggling add more stock from pot, as carrots seem to blow up and thicken on their own when blending.
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14
(BLEND WELL!
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15
).
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16
On the last batch add as much chopped pepper as you want then blend and add back to pot with the rest of your soup.
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17
Stir you soup well and reheat on medium low heat Tips-If soup is too thick simply add a little water then stir until you are happy with it's consistancy.
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18
You may also lighty salt if desired or add a small amount of fresh butter for smoothness.
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19
Enjoy!
