Creamy Carrot Soup
Ingredients:
5 Cups of Chicken Stock
1 Cup of Whole Milk
2 Teaspoons of Salt
2 Pounds of Fresh Uncooked Baby Carrots
2 Teaspoons of Virgin Olive Oil
3 Tablespoons of Butter
1 Cup of Chopped Celery
1 Tablespoon of Garlic
1/2 Tablespoon of Ground Black Pepper
Preparation Directions:
Preheat a cooking pot on medium high. Saute the carrots, celery, butter, and olive oil for about 6 minutes. Next add the chicken stock, salt, garlic, and ground black pepper to the pot. You then want to bring the soup to a boil, then lower the heat and let simmer for about 20 minutes, making sure the carrots and celery are completely pureed. After the soup has thoroughly cooked and has been served in bowls, you can then add the whole milk or cream as much as desired. Feel free to add a small pinch of paprika or cayenne pepper to spice it up.
