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20 md Carrots
3 md Onion -- chopped
3 Whole bay leaves
2 tb Canola oil
Salt and pepper -- to taste
Trim and halve carrots; do not peel. Put in soup pot and add chicken
broth to cover. Bring to a boil, lower heat and simmer until the
carrots are tender, about 40 minutes. Meanwhile, saute onions and bay
leaves in oil until onion is translucent. Reserve. When carrots are
tender, place them in a blender. Discard bay leaves; add the onions
to the blender. Puree until smooth, adding liquid from the soup pot
as needed for consistency. Season with salt and pepper to taste.
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