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Recipe of the Week: Carrot Soup, by C.S.

Ingredients:

Directions:

  1. In an 8-cup pot, combine butter, onion and celery and saute until tender.
  2. Add broth and remaining ingredients, except cream. Cook until all vegetables are tender and soft.
  3. Carefully transfer soup into a blender or food processor and whiz until smooth. (You will have to do this in batches.)
  4. Add salt and pepper to taste.
  5. Add the cream, if you wish and are serving immediately. Heat through (do not boil). Serve.

This is a nice thick soup that freezes well. For those who like a thinner soup, add more chicken broth.

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