Take Back the Kitchen with Alma Schneider

P1050926.jpgThere are few items one can make when snowed in, but fortunately, this carrot soup is primarily made with staples from the fridge and pantry. Great with a hot, fresh bread.
Creamy Carrot Soup:
2 cups steamed carrots
1 quart veg. broth
one chopped onion
1 TBS butter plus one tsp
1/4 cup skim milk
1 TBS flour
1/2 tsp salt
ground pepper to taste
In a soup pot, heat up TBS butter and add chopped onion. Cook and stir until translucent, 5-10 minutes.
Add one tsp butter and flour and whisk together with the onions until coated.
Add the vegetable broth and simmer for 10 minutes. Add the steamed carrots, milk, salt and simmer for another 10 minutes.
Puree with a blender or immersion blender, add groun pepper to taste and serve.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.