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Creamy Carrot Soup

This recipe for creamy carrot soup is so easy and quick. Italians love their fresh vegetables. The basis of a Mediterranean diet is fresh food, prepared with minimal ingredients. You really get to taste the flavors of the fresh vegetables. This creamy carrot soup has no fat because you don’t use cream to thicken it. Yet it is creamy and comforting because we use potato as a thickener.

Here is what you’ll need:

* 1 pound of carrots
* 1 small onion
* half of a potato
* water
* salt, pepper, and whatever herbs you like

Chop carrots, onion and potato and put into a medium-size soup pot. Add enough water to cover. Add about 1/4 teaspoon of salt. Cover and boil until vegetables are soft.

Pull the veggies out with a slotted spoon and put into a food processor or blender. Keep the water in the pot. Puree veggies and stir back into the water until blended. The potato acts as a thickener so you don’t have to use milk or cream. Flavor with whatever herbs you like best. Rosemary is really nice with carrots. Ginger works well, too. You’ll probably want to add a little more salt and some freshly ground black pepper. Bring to a boil.

Serve immediately with fresh warm bread.

Note: Use this basic recipe and substitute your favor vegetable. It works well with asparagus, peas, parsnips, or a mix of vegetables. Choose your favorites.

 

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