Carrot Soup - cooking recipe

Ingredients

1 medium onion, chopped
3 small cloves garlic, minced
2 Tbsp. margarine
1 tsp. thyme
12 carrots, sliced
2 potatoes, peeled and sliced
1 bay leaf
black pepper to taste
6 cubes chicken bouillon, dissolved in 2 c. hot water

Preparation

In soup pot, saute onion and garlic in margarine until soft. Stir in thyme.
Mix in carrots, potatoes, bay leaf and pepper. Add chicken bouillon cubes and enough water to cover.
Bring soup to a boil.
Reduce heat, cover and simmer for 30 minutes. Remove bay leaf and puree soup in blender (small amount at a time). Serve hot or lukewarm.
Makes 11 (1 cup) servings.