Cream of Carrot Soup
Soups & Stews
Cook: 15 minutes
From Locust Valley parents' council's 1983 cookbook (1983)
Recipe by: Christine Ventura
Ingredients
• 10 carrots cut in chunks
• 1 medium onion cut in chunks
• pinch salt
Instructions
• Pressure cook for 15 minutes. Puree in
• blender and garnish with chopped parsley.
• Note: Organic carrots taste sweeter than
• supermarket carrots.
Original Recipe Scan
This recipe was transcribed from an original church cookbook. View the original scan below: