Thanksgiving !
The next course would be the soup, and/or salad. in this installment, we'll be doing soup, since it goes so well in the colder weather.
Carrot soup will be on the bill of fare today, for a little change of pace.
List of ingredients:
1 1/4 lbs fresh carrots
1 tablespoon extra-virgin olive oil, or clarified butter
2 medium minced garlic cloves
1 large chopped yellow onion
3 1/4 cups vegitable stock or water
Juice of 1/2 lemon
Remove tops from carrots & scrub. Then cut into 1 inch slices.
On medium heat, place olive oil in large heavy soup pot. When heated add onions and garlic. Sautee` until onions begin to turn translucent. Bring to a gentle boil until carrots are tender, about25 minutes, remove from heat and allow to cool a few minutes.
Puree with hand blender to desired consistency, adding lemon juice, and serve. Serves 4
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