Carrot soup

Name: Carrot soup
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 onion finely chopped; 25.00 ml butter; 500.00 g carrots scraped and grated; 4.00 potatoes diced; 2.00 Litres stock chicken; 5.00 ml sugar; nutmeg ground; salt and freshly ground black pepper; 10.00 ml butter; 10.00 ml fresh parsley finely chopped

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

1.00	onion — finely chopped
25.00 ml	butter
500.00 g	carrots — scraped and grated
4.00	potatoes — diced
2.00 Litres	stock — chicken
5.00 ml	sugar
	nutmeg — ground
	salt and freshly ground black pepper
10.00 ml	butter
10.00 ml	fresh parsley — finely chopped

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Method:

Sauté the onion in butter until soft. Add the carrots, potatoes and stock. Bring to the boil, then reduce the heat and simmer until the vegetables are soft. Remove the vegetables and process in a food processor with 250 ml of the stock. Return to the saucepan, add the sugar and season to taste with nutmeg and salt and pepper. Add the butter and parsley and bring to the boil once more. Simmer for another five minutes and serve hot.
Serves 6.