Maria Cardia Thanksgiving Carrot Soup

1. 1

   In a dutch oven or heavy soup pot, saute onion, garlic, butter, olive oil on med/high heat for 2-3 minutes. Add celery (or leak) and carrots and saute 7 more minutes, stirring often and adding up to 1/4 cups water as needed to prevent sticking.

2. 2

   Add boiling broth, and bring mixture to a boil. Lower heat and simmer uncovered for 30 minutes.

3. 3

   Allow to cool slightly.

4. 4

   Add parsley, salt & pepper & curry powder to taste.

5. 5

   Puree and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.