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Carrot Soup

3 c. raw carrots, diced
2 med. tomatoes
2 tsp. oil
2 med. onions, chopped
2 cloves garlic, minced
6 c. milk
1/2 c. water
Salt & pepper to taste
1/2 c. sour cream, for garnish
A few fresh parsley leaves, chopped, for garnish

Cook the carrots in a small amount of water until soft. Drain the water and mash the carrots. Blanch first tomatoes in boiling water, peel and chop finely. Saute tomatoes in oil and add onions and garlic. Fry until wilted, but do not brown. Add the carrot puree and mix well. Gradually add the milk and water and heat thoroughly, but do not boil. Season to taste. Serve in individual bowls with a dollop of sour cream and chopped parsley. Serves 8.

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