Carrot Cream Soup

Description
This puréed soup is terrific. If you don't purée the mixture it also makes and excellent vegetarian soup stock.

Ingredients

 * 1 lbs carrots, peeled
 * 1 onion, chopped
 * 1 tbsp oil + 3 tbsp water
 * 6 cups water
 * salt
 * pepper
 * ⅓ cup fresh parsley, chopped finely

Directions

 * 1) In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat.
 * 2) Add 6 cups water and seasonings.
 * 3) Bring to a boil.
 * 4) Reduce heat, cover and simmer for 20 minutes.
 * 5) Purée in blender, return mixture to pot, and reheat before serving.