Cream of Carrot SoupBy Christine VenturaLocust Valley parents' council's 1983 cookbookSoupIngredients10 Carrots cut into chunks1 medium onion cut into chunksPinch of saltChopped parsley for garnishInstructions1. Pressure cook for 15 minutes.2. Puree in blender and garnish with chopped parsley.3. Note: Organic carrots taste sweeter than supermarket carrots.TagsCarrotsOnion
