Carrot Cream Soup

Ingredients

 * 1 	lbs  	Carrots, peeled
 * 1 		Onion, chopped
 * 1 	tbsp 	Oil plus
 * 3 	tbsp 	Water
 * 6 	cup 	Water
 * Salt
 * Pepper
 * 1/3 	cup 	Fresh parsely, chopped finely

Directions
This pureed soup is terific. If you don;t puree the mixture it also makes and excellent vegetarian soup stock. In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat. Add 6 cups water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Pureee in blender, return mixture to pot, and reheat before serving.