July 17, 2009, Newsletter Issue #265: Carrot Cream Soup
Tip of the Week
1 large onion chopped
2 cloves garlic
crushed 1 tbsp olive oil
2-1/2 cups carrotschopped
1 tsp mixed herbs
3-3/4 cups stock
2/3 cup sour cream
Salt and peppe
r Saute the onion and garlic in the oil until transparent. Add the carrots, mixed herbs and stock. Bring to a boil and simmer for about 30 minutes until the carrots are soft. Cool slightly, then blend until smooth. Add the sour cream, season to taste and mix. Heat through gently and serve.
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