Cream Of Carrot Soup - cooking recipe

Ingredients

1 onion, diced
3 Tbsp. oil (soy, safflower or corn)
1 lb. carrots (5 to 6 large) unpeeled, thinly sliced
6 c. vegetable stock or water
1 c. skim milk powder
2 c. cook stock or water
salt to taste
white pepper to taste
chopped fresh dill or parsley for garnish

Preparation

Saute onions in oil until transparent.
Lift out of pan and put into blender.
In same pan, saute carrots until tender.
Set aside 1/3 of the carrots.
Put 2/3 of sauteed carrots in blender. Add 1/2 cup of stock or water and puree.
Heat in the top of a double boiler.
Combine skim milk powder with remaining stock, using a wire whisk.
Add to puree.
Add salt and pepper.
Add the reserved 1/3 sauteed carrots to the soup.
Garnish with dill or parsley.
Yields approximately 6 to 8 cups.