Simple ingredients joined in just the right proportions make this a splendid carrot soup -- thick and smooth, with a hint of sweetness. --Old Town Farm Lodge, Gassetts, Vermont
3 tablespoons butter
6 large carrots, peeled and sliced
2 medium onions, chopped
1 large potato, peeled and diced
4 cups beef broth
1/2 teaspoon sugar
Salt and pepper to taste
Parsley or chervil
In heavy soup kettle melt butter, add carrots, onions, and potato, and cook over medium-high heat, stirring occasionally until lightly browned -- about 15 minutes. Add beef broth, then sugar and salt and pepper to taste. Bring to a boil, reduce heat to low, cover, and cook 15 minutes or till vegetables are tender. Puree in blender till smooth. Return to kettle, reheat, and serve garnished with parsley or chervil.
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