Irish Carrot Soup

Ingredients

• 4 Tablespoons Butter
• 3 whole Carrots, Chopped
• 2 whole Medium Onions, Chopped
• 2 stalks Celery, Chopped
• 1 clove Garlic, Crushed
• 2 whole Medium Potatoes, Chopped
• 3 cups, 12 tablespoons, 2-½ teaspoons, 1-⅝ pinches Carton Of Chicken Broth
• 2 cups Milk
• ½ teaspoons Dried Thyme

Preparation Instructions

Chop the carrots, onion and celery into similar-sized pieces.

In a large saucepan on medium heat, melt the butter. Add the onion, celery and carrots. Crush the garlic right into the pot. Stir and cook for about 5 minutes.

Add in the potatoes and thyme and give it a stir. Add the chicken broth, stir and then let it simmer for 30 minutes or until potatoes are tender.

Now that the veggies are boiled in the broth, we are ready to puree everything. If you have a large food processor, you can do it all at once, or use a hand blender right in the pot. I only have a little 1 1/2-cup food processor, so I just puree it in a couple of batches.

Return the puree to the pot. Add the milk, and then season with salt and pepper. Don’t be afraid to add in enough salt and pepper, it really does help bring out the flavours.

And there you have it! A simple, healthy soup that you can make at home. Serve with a nice piece of crusty bread and a small side salad and you’ll have yourself a great meal!