Kenedas' Spicy Carrot Soup

1. 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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   Add peeled chopped carrots to pot with 1/2 level of water.

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   When carrots are added pot will then be almost full within reason.

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   (not too full.

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   ).

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   Toss in two bullions

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   Add two tablespoons brown sugar.

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   Put aside chili pepper and milk.

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   Turn heat on pot to high then when water is going lower heat to simmer.

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    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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    Not to mention color.

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    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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    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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    (BLEND WELL!

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    ).

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    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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    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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    You may also lighty salt if desired or add a small amount of fresh butter for smoothness.

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    Enjoy!

* Per serving · 4 servings · Values may vary.