Description[]
This puréed soup is terrific. If you don't purée the mixture it also makes and excellent vegetarian soup stock.
Ingredients[]
Directions[]
- 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.
- Purée in blender, return mixture to pot, and reheat before serving.