Soup of the week

To cut back on grocery bills, get our family healthier by eating more veggies and to keep us warm this winter, I have been making 1 homemade soup a week. We usually eat it one night with a good bread and then I have it for lunch again another day.

Today it is carrot soup. I didn't even know I liked carrot soup until Melanie introduced it to me. The kids actually asked for carrot soup this week, it helps to have a library book that talks about how yummy carrot soup can be!

I pulled this from allrecipes.com
Creamy carrot soup
SUBMITTED BY: Grace Yaskovic

1 cup chopped onion
1/4 cup butter, cubed (can substitute for EVOO)
4 1/2 cups sliced carrots
1 large potato, peeled and cubed
2 (14.5 ounce) cans chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream (can substitute for milk)
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS
In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.