Saturday, March 27

Eat your Carrots (soup)

After our long trek home from Moab, Utah, Pat and I and Molly and Nick stopped through in Chicago at Pat's family's home. After a week of campfire foods (I'm not complaining, but just stating the facts), a home-cooked meal was a delight to come home to. Among other delicious things, Pat's mom had prepared this delicious soup. Turns out it is as easy as pie! I am sure that I will be eating a lot of it, in the future. I hope you enjoy.

Easy-as-pie Carrot Soup
2 tablespoons of butter
1 onion, chopped
1 pound of carrots, in 1/2 inch cubes (don't peel 'em, just scrub 'em!)
2 1/2 cups of vegetable broth
1 tablespoon of honey
Juice of one lemon

1. Melt the butter in a sauce pan. Add the chopped onion, and cook until they are transparent.

2. Add the carrots and the vegetable broth and cook until the carrots are cooked through and soft. Remove from heat, and blend into a thick soup.

3. Stir in honey and lemon juice. Its ready!

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