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Belgian Carrot Soup

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


A delicious yummy soup from Tulip Tree. 
Serves 6

Clean vegetables and peel potatoes. Coarsely chop carrots, potatoes, celery, and the onion.

Put onion, celery, potatoes, and carrots in soup pot and saute in butter until tender and translucent. Add veggie/chicken stock. Cook for 3/4 hour until vegetables are tender.

Remove veggies from liquid and put in blender. Add a small amount of liquid while blending.

Put blended veggies back into stock. Season to taste with salt.

Garnish with whipped cream and a pinch of dill if you desire.

Variations: 
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