Carrot Soup

Fall has definitely made a grand entrance in my area of the Pacific Northwest.  It's the perfect weather for a nice bowl of hot soup, and some steaming grilled bacon and cheese sandwiches.  I had already made a couple loaves of Honey Oat Bread to make the sandwiches with, and just needed a good, hearty soup. 

While I was over at a friend's house a few weeks back, she had made a batch of this soup to share with all of us.  Now, I am not a fan of carrots ("gasp!!" , I know..), so was not expecting too much other than to be polite and have a small couple of bites.  I wound up eating three servings.  The potato really does a fantastic job of smoothing out the carrot flavor.  It's also thick and surprisingly filling (despite my goings back for more).   It is a perfect fall-time soup to put into your rotations.

Ingredients:

2 tablespoons butter
1 small onion, chopped
1 medium potato, diced
1 pound carrots, chopped
3 cups veggie stock
pinch of sugar
2/3 cup half & half
salt and pepper to taste.


Directions:

1. In a large pot melt butter.  Add onion, potato, and carrots. Cover and let simmer for ten minutes.
2. Add stock and sugar to pot.  Bring to a boil, and let simmer for 30 minutes, or until veggies are soft.
3. Place mixture into a food processor and mix on "puree" setting.  Meanwhile, clean the pot.
4. Return the mixture to the pot.  Stir in half & half, salt, and pepper. 
5. Serve warm.