Creamy Carrot Soup

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  8 medium or 488g

• Potato

  Flesh and skin, raw

  3 Potato small or 510g

• Bay

  Castella

  100g

• Thyme

  Spices, dried

  0.02 tbsp, ground or 0.09g

• Supper bakes meal kits

  Campbell soup company, lemon chicken with herb rice (chicken not included)

  100g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  2 tbsp or 8g

• Heavy whipping cream

  Fluid

  3 tbsp or 45g

Directions

1. Melt the butter over high heat in a large saucepan.
2. Add the onion, cover, reduce to low heat, and cook for 3-4 minutes.
3. Add all the remaining ingredients except the cream. Bring to a boil over high heat.
4. Reduce to low heat and simmer 30 minutes, until vegetables are tender.
5. Switch to blender and mix until smooth.
6. Return the soup to the saucepan, mix in the cream, and serve.
7. Recipe by: Sophie (source: https://ohmyveggies.com/creamy-carrot-soup/)

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