Creamy Spring Carrot Soup Courtesy of Jacobson Culinary Arts Academy at Tarpon Springs High School melt butter and sauté on• 1 cup onion finely ion until soft and tender. chopped • 2 tablespoons butter or Add carrots, potatoes, and vegetable broth. butter-oil • 4 1/2 cups diced spring Cover and cook on medium heat 30 minutes carrots or until veggies are very • 1 large potato, peeled, tender. cubed Using a blender or im• 2 cans vegetable broth mersion blender to puree or 1 cup vegetable broth the soup right in the pot. powder • 3 cups heavy whipping Return to heat and add heavy whipping creme, creme • 3 teaspoons fresh pars- parsley, salt, and pepper. Cook over low heat until ley heated through. • 1/2 teaspoon salt, to Serve the soup gartaste nished with fresh parsley, • 1/8 teaspoon black chives, croutons, or a pepper, to taste dollop of crème fresh. Enjoy! In a large stockpot,
6 APRIL 2022
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