Carrot Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 carrots, peeled and quartered
• 1/2 onion, finely chopped
• 2 stalks celery, chopped
• 1/2 red bell pepper, chopped
• 1 tablespoon butter
• 4 cups water
• 4 teaspoons chicken bouillon powder
• 1/2 teaspoon tarragon
• 1/4 teaspoon nutmeg
• salt
• fresh black pepper
• 1 cup heavy cream

Recipe

• 1 in a large pot, saute celery, onion and red pepper in butter.
• 2 add all remaining ingredients, except cream.
• 3 cook until carrots are very soft, 30 minutes.
• 4 use a slotted spoon to transfer all large pieces of the soup to the bowl of a food processor.
• 5 add 1/2 c cream to bowl of processor and puree until very smooth.
• 6 return to puree to pot with the broth.
• 7 whisk in remaining cream.
• 8 bring just to a boil, then remove from heat.