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Carrot Cream Soup

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Low-fat/cal Passover Vegetables


  • 1 lb Carrots ;peeled
  • 1 Onion ; chopped
  • 1 tb Oil plus
  • 3 tb Water
  • 6 c Water
  • Salt
  • Pepper
  • 1/3 c Fresh parsely;chopped finely


This pureed soup is terific. If you don;t puree the mixture it also makes and excellent vegetarian soup stock. In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat. Add 6 cups water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Pureee in blender, return mixture to pot, and reheat before serving.
From Gemini's MASSIVE MealMaster collection at