Carrot Soup Recipe
Author: Marjorie Marina
Serves: Serves 4 to 6
- 1 lb. Carrots
- 2½ cups water
- 1 cup skim milk
- Salt and pepper to taste
- Cut the carrots and cook them in lightly salted water until tender;
- Place the cooked carrots in a blender with the water in which it was cooked and add the milk;
- Blend until you get a smooth cream. Season with freshly ground pepper to taste;
- Serve with a dollop of sour cream and croutons.
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/carrot-soup-recipe/
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