Check out what my pal from me Lady Cooks had to say about this wonderful recipe:
Back when I was sure David Cassidy was my true love, and I would die if I didn’t marry him, I read that Susan Dey turned orange because she ate too many carrots to stay thin. I thought that was deserved, since she got to spend a lot of time with my David and I was jealous. I don’t actually know if carrots turning your skin orange is physically possible, but don’t say I didn’t warn you. This soup might make you tread that line, if there is one.
I think that was the funniest thing I’ve read all day LOL!
2 tablespoon Blue Bonnet margarine
1 medium onion; chopped
2 1/2 cup College Inn chicken broth
1 pound carrot; peeled, sliced
1 3/4 cup potato; peeled, diced
1 1/2 cup milk
salt and pepper; to taste
Peel and slice carrots about 1/2″ thick. Peel and dice potatoes in 1″ cubes.
Saute onions in margarine in a kettle. Add broth, carrots, potatoes.
Bring to a boil; simmer 10-15 minutes or until carrots tender.
Puree half of mixture in blender with milk. Return to kettle and heat through, making sure it does not boil (milk will curdle). Season to taste.
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Quick Tip: Serve with crusty French bread.
Thank you Me Lady Cooks for this great recipe.