Carrot Soup

2 LBS CARROTS, PEELED
1 LARGE ONION
˝ CUP BUTTER, UNSALTED
BAY LEAVES, A COUPLE
2 TSPS THYME
QUART CHICKEN BROTH (LOW SODIUM)
LEMON JUICE, (JUICE FROM ˝ LEMON)
SOY SAUCE (LOW SODIUM)
FRESH GROUND NUTMEG TO TASTE

Slice carrots into thick slices, chop onion
Add to melted butter and allow to cook slowly under a cover with Bay Leaf. Carrots & onions should be
semi-soft.
There will be liquid created by the veggies.
Dump into a deep pot
Add chicken stock, thyme, lemon juice, soy sauce.

When carrots are soft, remove the bay leaves, drag out your blender or food processor and pour small
amounts of the soup with the carrots into processor, blend, pour back into soup pot. Leave a few carrot
chunks for texture. Do not try to thicken with anything else…the blended carrots should do it.

NOTE: I use low sodium when I have an option because it is very easy to oversalt. I sometimes add a
chopped apple to carrots, or a little sweet potato or yam).