Josiah Knight - Belgian Carrot Soup
Tender carrots and potatoes simmer in veggie/chicken stock, pureed for a creamy Belgian Carrot Soup. Served with a dollop of whipped cream. Serves 6.
Ingredients
- 1/4 lb sweet butter
- or 1/2 cup olive oil
- 1 bunch belgian carrots
- or 4 regular carrots
- 5 medium young potatoes
- 3 stalks celery
- 1 medium onion
- 1 1/2 cups veggie/chicken stock
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