Appetizers, Soups and Salads
Warm Carrot Soup

Makes 4 to 6 servings

6 carrots, chopped
1 onion, chopped
salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon fresh thyme
2 cups chicken broth

1. Heat the olive oil and butter in a pot, add chopped onion, thyme, pepper and salt.
2. When the onion starts smelling good and turning golden brown, add the carrots, chicken broth, and 4 cups of water.
3. Cook on low heat for about 20 to 30 minutes (until carrots are tender).
4. Blend the soup to a smooth consistency. Add water, cream, or milk to reach desired consistency and taste. Warm the soup before serving.

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Our guest enjoy this soup especially on cold and rainy days.--East Brother Light Station
Address: 1900 Western Drive Boat Departure Location: Point San Pablo Yacht Har
Richmond, CA
Telephone: 510-233-2385
www.ebls.org
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