Flemish Carrot Soup

Ingredients:
Onions, raw, 1 cup, chopped (or 1 leek and 1 small onion sliced)
Butter, unsalted, 2 tbsp
Carrots, raw, 4 cup, 1-1 1/2" slices
College Inn Chicken Broth - 99% Fat Free, 1 cup
Water, tap, 4 cup (8 fl oz)
Potato, raw, 1 large (3" to 4-1/4" dia.), cubed
Thyme, fresh, 2 tsp
Bay Leaf, 1
Salt and pepper to taste
Milk, 1%, 1 cup

You can substitute the carrots with pumpkin or butternut squash, too.
For extra spice, add minced garlic to the onions.
For a different flavor, add curry powder and garnish with a dollop of sour cream (this will change your nutritional values!)
Works well in the slow cooker too.

Place the butter in the bottom of a heavy bottomed stock pot. Add the leeks and onions. Cook until soft, but not brown.

Add the carrots, broth, water, potato and herbs. Simmer covered until the vegetables are fork tender. (About 30 minutes or so.)

Remove from heat and puree in small batches in a blender or food processor, or use an immersion mixer. When soup is smooth, return to the pot and stir the milk. Reheat if necessary. Serve hot, garnished with sprigs of thyme or parsley.

Serving Size: makes 6-8 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SUETIGGER69.