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Creamy Carrot Soup


1 lb. carrots, peeled & chopped 1  potato, peeled and chopped
1/2 cup butter 3 cups chicken stock
1 teaspoon salt sprigs of fresh oregano -- for garnish
1/4 tsp. black pepper 1/4 cup sour cream -- for garnish


In a medium saucepan over medium-low heat, place carrots and potatoes and add water to cover; simmer until vegetables are easily pierced with a sharp knife (about 25 minutes).

Puree carrots and potato in a blender or food processor with butter, salt, and pepper.  Return to saucepan and stir in stock. Place over medium heat and cook until warm. Serve immediately. Garnish each serving with a tablespoon of sour cream and a sprig of fresh oregano.

Will keep up to one month in the freezer.