Carrot Soup

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups half-and-half

3 cups vegetable or chicken stock (see our recipes)

5 cups carrots, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

2 teaspoons ground cayenne pepper

salt and freshly ground pepper to taste

1. Steam carrots until tender.

2. Blend cooked carrots and 1 1/2 cups stock until smooth. Put aside.

3. In a Dutch oven, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half, heat and stir until a little thickened. Stir in pureed carrots and remaining stock. Salt and pepper to taste.

Serves approx 4

Note: Recipe can be doubled or tripled if desired.

Keep in refrigerator until ready to eat.  Heat before serving.