Carrot and Walnut Soup

March 27, 2011

1 lb carrots, peeled and diced
½ C diced onions
1 T olive oil
½ C chopped walnuts

28 oz chicken broth
Salt and pepper to taste
 
8 oz milk or cream

Serves 6

Sauté the carrots and onions until tender.  Add the walnuts and cook for another few minutes.  Add the broth and seasonings, bring to a boil, reduce to a simmer for ~30 min.  When all veggies are cooked enough, pour all in a blender and puree until smooth.  Stir in the milk, heat through and serve.

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