Carrot Soup

Prep Time:

10–15 minutes

Cook Time:

1–2 hours

Serves:

5 servings

Recipe submitted by:

Marge Unruh

Ingredients

8 cups vegetable or meat broth 4 cups shredded carrots ½ small onion, chopped (about ¼–⅓ cup) ½ tbsp whole peppercorns ½ tbsp dried parsley ½ tsp summer savory 1 bay leaf Whipping cream, for serving

Preparation

Add the broth, shredded carrots, and chopped onion to a medium pot. Place the peppercorns, parsley, summer savory, and bay leaf into a piece of cheesecloth. Tie tightly and add to the pot. Bring to a gentle simmer. Simmer uncovered for 1–2 hours, stirring occasionally, until carrots are tender and flavors are well developed. Remove and discard the spice bundle. Serve hot with a drizzle of whipping cream.