Carrot Soup (Back to the Beginning- Year Five: Volume 10; January, 2015)

Prep time: 15 min

Cook time: 45- 55 min
Ready in: 1 hour- 1 hour, 10 min
Serves: 4- 8

Ingredients: 
1/4 c. butter
1 large onions- chopped
2 lb. carrots- finely chopped
4 1/3 c. milk
2- 3 sprigs fresh thyme
3 T. fresh chives- finely chopped
2 T. fresh parsley- finely chopped
1/2 c. butter
Salt- to taste
Pepper- to taste

Directions:
- In a large saucepan on low heat, melt 1/4 c. butter and cook onion until transparent
- Added carrots and cook until tender, about 15 min
- In another saucepan, bring milk to a boil, stirring in thyme, 2 T. chives, and parsley
- Strain milk into saucepan with veggies
- Bring mixture to a boil
- Simmer on low for 5 min
- Blend soup until smooth
- Return soup to large saucepan and bring to a boil
- Add salt, pepper, and remaining butter
- Simmer, uncovered, until butter has melted, 3- 4 min
- Serve with remaining 1 T. chives as garnish


*I found recipe in The Traveling Soup Pot