Carrot Soup

Ingredients

• 2 tablespoons olive oil or butter
  
• 1 large onion, chopped
  
• 10 carrots, sliced
• 3 medium potatoes, peeled and cubed
• 1 1/2 teaspoon Herbes de Provence
• 1/2 teaspoon dried thyme
• Pepper
• 2 bay leaves
• 6 cups chicken or vegetable broth
  

Directions

1. In a large saucepan, heat olive oil.
2. Saute onion, carrots, potatoes, and spices for about 10 minutes.
3. Add broth and bring to a boil. Add bay leaves.
4. Once soup boils, reduce heat and simmer for about 30 minutes, or until vegetables are tender.
   
5. NOTE: Only add salt if needed, since broth is already salty
6. Once soup is cooked, transfer to a food processor and pulse until texture is smooth. NOTE: Add milk to food processor if soup too thick.
7. Serve!

Recipe taken from Recettes du Quebec