Carrot Soup

1. Peel and dice the onion, carrots and potatoes into small pieces (the smaller they are, the quicker they cook, but don’t spend forever chopping up the veggies—they’re going to get pureed later anyway).

2. In a large pot, melt the butter. Add onions. Cook until they develop that delicious golden color. Then add carrots, potatoes, and chicken broth and bring to a boil; simmer until vegetables are fully cooked.

3. Strain out cooked vegetables, reserving the chicken broth in a separate container.

4. Using a blender, puree cooked vegetables, chicken broth, and milk/cream. This will probably require a little finagling—I put the cooked vegetables in a bowl, the liquid in another bowl, and then slowly blend everything together in the blender, pouring the pureed vegetables back into the original pot. However, if you have an immersion blender, just add the milk to the pot and blend away.

5. Once all vegetables and liquid are blended, reheat the soup, adding salt and pepper to taste.