Cream of Carrot Soup
In a saucepan, soften the onion in the butter over medium heat. Add the carrots, potatoes and broth. Bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
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Ingredients
- 1 small onion, chopped
- 2 tablespoons (30 ml) butter
- 5 cups (1.25 L) chicken broth
- 3 cups (750 ml) carrots, peeled and sliced (about 7)
- 1 cup (250 ml) potatoes, peeled and cubed
- Salt
- pepper
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