This soup lacks flavor. Before we have it, I am going to beef it up with additional vegetables and spices.
Cream of Carrot Soup (adapted)
2 1/2 quarts water
1 pound carrots
4 or 5 potatoes
1 teaspoon salt
Peel and slice carrots, parsnip and potatoes.
Simmer in water in 3-4 quart pot for about a half hour or until vegetables are soft.
Then blend soup in blender on "puree" until thick. Serves 6-8.
Variation: Substitute butternut squash or sweet potatoes for carrots.
Linked to Real Food Holiday - Passover