Carrot Potage

Ingredients

• Carrots

  Raw

  3 ½ cup chopped or 448g

• Potato

  Flesh and skin, raw

  1 ⅓ cup, diced or 200g

• Onions

  Raw

  1 ¼ cup, chopped or 200g

• Butter

  Unsalted

  1 tbsp or 14g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Peel the carrots and potatoes. Dice the onion.
2. Place a pot on medium heat and melt the butter. Add the diced onion, stir frequently.
3. While the onion is cooking, dice the carrots and potatoes.
4. When the onion becomes soft and translucent, add the carrots, potatoes, and vegetable broth.
5. Increase the heat to high until the mixture is boiling, then turn down to a simmer. Let cook for 20 minutes, or until the vegetables become soft.
6. Blend the mixture in a blender or with an immersion blender until very smooth. Add salt and pepper to taste.
7. Optionally garnish with a splash of heavy cream. Enjoy!