Carrot Soup [WF/GF]
By Pam Barkheim
Makes 6 servings
To make dairy-free, use soy milk. To make vegan, use soy milk and maple or rice syrup.
Ingredients
2 pounds carrots
1 potato
1 quart water
1 tablespoon oil
1 cup onion diced
1 1/2 teaspoon salt
2 cloves garlic minced
1/2 teaspoon thyme
1/2 teaspoons marjoram
1 teaspoon basil
1 tablespoon lemon juice
2 tablespoons honey
1 cup milk
Instructions
Peel and chop the carrots and potato and place them in a medium-large saucepan with water. Boil and simmer until tender. Heat oil in skillet. Add onions and salt and sauté for 5 minutes. Add garlic and dried herbs and sauté for 5 minutes more. Stir in lemon juice. Puree everything in food processor, transfer to kettle and stir in honey and milk. Heat through.