articlesforchristians

Ingredients:

• 1/4 cup butter or margarine
• 1 large onion, chopped (about 1 cup)
• 4 large carrots, chopped (about 4 cups) 1 tablespoon sugar
• 4 cups of Braised vegetables with juice
• 2 cups water
• Pepper to taste
• Garnish; sprigs of fresh or dried thyme (Optional)

Directions:

1. In large pot melt butter.
2. Add onion and cook 5 minutes over medium heat until translucent.
3. Add carrots and sprinkle with sugar.
4. Cook and stir 1 minute.
5. Add braised vegetables with juice and water.
6. Bring to boil.
7. Reduce heat, cover, and simmer 40 minutes or until carrots are very tender.
8. Skim off any surface fat.
9. Purée soup in blender or leave them whole.
10. Season with pepper.
11. Sprinkle with thyme leaves for garnish if desire.