Title: Carrot cream soup
 Categories: Passover, Low-fat, Vegetables
      Yield: 1 Servings
 
      1 lb Carrots ;peeled
      1    Onion ; chopped
      1 tb Oil plus
      3 tb Water
      6 c  Water
           Salt
           Pepper
    1/3 c  Fresh parsely;chopped finely
 
  This pureed soup is terific. If you don;t puree the mixture it also
  makes and excellent vegetarian soup stock. In three quart pot saute
  the chopped onions and carrots in the oil and water mixture for 10
  minutes over medium heat. Add 6 cups water and seasonings. Bring to a
  boil. Reduce heat, cover and simmer for 20 minutes. Pureee in
  blender, return mixture to pot, and reheat before serving.