SIGNATURE MONTANA | 71
INGREDIENTS:
• 6 cups chicken broth
• 3 cloves of garlic
• 3-4 tablespoons extra virgin olive oil
• 6 large carrots, skinned and cut into 1" slices
• salt
• ground white pepper
DIRECTIONS:
Sauté the garlic in olive oil until fragrant, about 2-3 minutes. Keep an eye
on this, you don't want the garlic to brown, as it will turn bier.
Boil the sliced carrots in broth until fork tender. Add the carrots to a
blender and reserve the broth. Add 2 cups of broth, garlic, and oil to the
blender. Blend until smooth. Add more broth ½ cup at a time, to reach
desired consistency. Transfer the soup to a soup pan and heat until it starts
to simmer. Stir, and season with salt and pepper if preferred.
Serves 6-8
Cream of Carrot Soup
is tasty soup is a favorite in our house. It's
incredibly easy to make, creamy, and satisfying.
KITCHEN
FROM THE
