Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Carrot Soup

2 lb Carrots; scraped and chopped
3 Stalks celery; chopped
2 Cloves garlic
1 lg Onion
2 tb Margarine
1 cn (14 1/2 oz) chicken broth
1 Bay leaf


Put carrots and 1 can chicken broth and bay leaf in pan on stove. boil until carrots are tender- 15 - 20 minutes. in another pan, sautee celery, onion, and garlic in the margarine until soft. Contents must all be pureed (REMOVE THE BAY LEAF) together in the blender. This can of course be done in several batches.




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.