Creamy potato and carrot soup

Submitted by Cook on Tue, 2010-09-21 02:24

Description

Serve this soup with crusty bread.

Ingredients

2 tablespoons
butter
2  
onions (medium sized, chopped)
1 clove
garlic (minced)
5 cups
vegetable broth
3 cups
carrots (diced)
1 teaspoon
Italian seasoning
1  
bay leaf
   
salt and pepper
   
flaked almonds (to garnish)

Instructions

  1. Melt butter in a large saucepan and sauté onions and garlic until cooked.
  2. Add the broth, vegetables, Italian spice and bay leaf. Bring to a quick boil, then lower temperature and simmer until the vegetables are tender, about 20 minutes.
  3. Remove the bay leaf and blend the soup until smooth.
  4. Season with pepper and salt and sprinkle with flaked almonds.

Notes

With no pepper or Italian seasoning, and easy on the salt, such a soup would be also suitable for a child in the mixed tastes stage. No flaked almonds either.