Everyone knows I LOVE carrot soup!  It's one of my favorite things and I can eat it by the potful.  I always eat it at Champs Elysees in Beverly Hills.  They make it so delicious!  I was a little intimidated to try and make it myself, but I have to say, it's one of my favorite things I've ever made.  I like my carrot soup to taste like carrots.  So many people try to cover that delicious carrot flavor by piling on herbs, spices and adding lots of ingredients.  I decided to try to make mine really simple.  The rich flavor from the butter, a great base from the onions, the creaminess of the potatoes really let the carrots shine.

Usually when I start working on creating a recipe, it takes a few tries to get it right, but I have to say first time out of the gate and I'm not changing a thing!  The ingredients are simple and the flavor is delish!  I hope you enjoy as much as I do : )


Carrot Soup

Serves 4

What you'll need:

1 stick of butter (real or vegan)

1 medium onion, diced

1 lb. carrots, peeled and sliced

3 medium size red potatoes, peeled and diced

5-6 cups of water

Salt to taste

What you'll do:

Melt the butter in a large pot and add in the diced onions and a pinch of salt.  Saute until the onions get pretty soft.  Add in the sliced carrots and saute until they get a little soft.  Took about 10 minutes.  Next add in the potatoes, toss together and add in 5 cups of water.  Bring to a simmer and let simmer for about 30 minute or until the potatoes are fork tender.  

Working in batches, blend the soup in the blender until smooth.  Return to the pot and season more with salt and add more water if you need to thin it out.

Enjoy with a nice warm baguette and butter : )

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