Cream of Carrot Soup

Serves 2-3
Prep time: 10 min. Cook time: approx. 20 min.

Ingredients

• 3-4 large carrots
• water
• 1 tablespoon salted butter
• 1/4-1/2 cup heavy cream
• salt to taste (optional---the butter provides salt)

Directions

Chop the carrots into 1/2-3/4 inch chunks. Place in a pot and add water until the carrots are barely covered. Cook 20 minutes, or until carrots are soft. Do not drain carrots. Add butter to pot. Use a potato masher to mash carrots until reasonably smooth and soupy. Add cream and (if desired) salt. Serve.

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Notes:

The proportions in this recipe are not critical. I usually just cut a chunk of butter off the stick and throw it in, and stir in cream until it looks right---kind of "milky."

Beef or chicken broth may be substituted for water.