Carrot Soup

Simple and delicious!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 6  carrots, peeled and quartered
• 1⁄2 onion, finely chopped
• 2  stalks celery, chopped
• 1⁄2 red bell pepper, chopped
• 1  tablespoon butter
• 4  cups water
• 4  teaspoons chicken bouillon powder
• 1⁄2 teaspoon tarragon
• 1⁄4 teaspoon nutmeg
•  salt
•  fresh black pepper
• 1  cup heavy cream

Directions

1. In a large pot, saute celery, onion and red pepper in butter.
2. Add all remaining ingredients, except cream.
3. Cook until carrots are VERY soft, 30 minutes.
4. Use a slotted spoon to transfer all large pieces of the soup to the bowl of a food processor.
5. Add 1/2 c cream to bowl of processor and puree until very smooth.
6. Return to puree to pot with the broth.
7. Whisk in remaining cream.
8. Bring just to a boil, then remove from heat.