This Carrot Soup tastes as good as my Pumpkin Soup, which is my daughter’s favourite. A few humble ingredients turn into such a wonderful soup but ‘Carrot Soup’ seems not very popular at all in Australia. Have you ever tried ‘Carrot Soup’ before?

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Makes

2 to 4 Servings

Ingredients

Carrots 2
Onion 1 large one
Butter 2 tablespoons
Soup Stock 1 cup *Vegetable or Chicken
Milk 1 cup *1/4 cup of Cream can be added
Salt & White Pepper

Method

1. Slice Carrot and Onion. Heat Butter in a large sauce pan or a pot and saute vegetables over medium to low heat until Onion turned transparent and softened.
2. Add Soup Stock and bring to the boil. Cook over low heat until vegetables are tender.
3. Add Milk, then blend by hand blender or mixer until smooth and silky.
4. Reheat gently. Season with Salt & White Pepper if desired. If you like cream, you can stir through about 1/4 cup.
5. You may wish to sprinkle some finely chopped parsley or drizzle some cream. I like just as it is.