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Carrot Cream Soup (P, KLP, TNT)
Source: "Long Beach Herald." (Long Beach, NY), March 23, 1995. Recipes from "No Cholesterol Passover Recipes," by Debra Wasserman
Serves: 6

1 pound carrots, peeled
1 onion, chopped
1 tablespoon oil, plus
3 tablespoons water
6 cups water
1/3 cup fresh parsley, chopped finely

This pureed soup is terrific. If you don't puree the mixture it also makes an excellent vegetarian soup stock.

In three-quart pot sauté the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat.

Add 6 cups water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Puree in blender, return mixture to pot, and reheat before serving.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A