It’s time for soup again.  Chilly days, and falling leaves always make we want soup, so I made some for lunch today, photographed it, and voila!  The beautiful orange colour of this tasty soup is perfect for fall!

Cat’s Cream of Carrot Soup

4  Large Carrots Chopped

1 Large Onion Chopped

4 Cloves Garlic Minced

1 TBSP Margarine or Butter

Fresh Ground Pepper

3 Cups Water

3 Packets Chicken Broth (Oxo)

1 Cup Milk

Saute the Carrots, Onion and Garlic in the Butter.  Season with a little fresh ground pepper.  Once carrots are slightly softened, transfer into large stock pot, add water, soup base (dry broth base) and simmer for about 1 hour until the carrots are very soft.  Add milk and heat.  Puree with hand blender.  To serve, add a dash of sour cream on top and parsley or Cilantro.