Creamy Carrot Soup - cooking recipe

Ingredients

10 medium/small carrots, chopped
4 medium/small potatoes, peeled or unpeeled and chopped
1 medium onion, chopped fine
3 Tbsp. margarine
chicken broth to cover vegetables (2 to 4 c.)
1 1/2 c. milk
1/4 c. non-fat dry milk
salt and pepper to taste
carrot curls
sprigs of fresh parsley

Preparation

Melt margarine; add chopped carrots and onions.
Saute for 10 minutes over low heat, stirring often.
Add potatoes and broth to cover everything.
Cover and simmer for 20 minutes.
Put through a blender or sieve.
Dissolve powdered milk in liquid milk; heat and add to carrot mixture to thin consistency of thick cream.
Taste; add salt and pepper to season.
Soup may be served hot or cold. Garnish with carrot curls and fresh parsley.