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Cream Of Carrot Soup

Healthycooking's picture
Ingredients
  Onion 1 , diced
  Oil 3 Tablespoon
  Carrots 1 Pound, unpeeled, thinly sliced
  Vegetable stock/Water 4 Cup (64 tbs)
  Skim milk powder 1 Cup (16 tbs)
  Stock/Water 2 Cup (32 tbs)
  Salt To Taste
  White pepper To Taste
  Chopped fresh dill/Chopped parsley 1 Tablespoon (For Garnish)
Directions

Saute onion in oil until transparent.
Lift out of pan and put into blender.
In same pan, saute carrots until tender.
Set aside 1/3 of the carrots.
Put 2/3 of sauteed carrots in blender.
Add some of the stock or water and puree.
Heat in the top of a double boiler.
Combine skim milk powder with cool stock, using a wire whisk.
Add to puree.
Add salt and pepper to taste.
Add the reserved 1/3 sauteed carrots to the soup.
Garnish with dill or parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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