Cream of Carrot Soup

• 14 cup onion, chopped
• 1 tablespoon olive oil
• 5 carrots, peeled and thinly sliced
• 3 potatoes, peeled and cubed
• 3 cups chicken broth
• 14 teaspoon basil
• 14 teaspoon oregano
• 18 teaspoon cayenne (optional)
• 1 bay leaf
• 2 drops Tabasco sauce
• 14 teaspoon Worcestershire sauce
• 18 teaspoon ground fresh black pepper
• 1 cup cold milk

1. Saute onion in olive oil.
2. Add carrots, potatoes and broth.
3. Bring to a boil.
4. Add herbs, tobasco and Worcestershire sauce and black pepper.
5. Simmer covered until carrots and potatoes are tender (15 minutes).
6. Cool slightly and remove bay leaf.
7. Blend soup until smooth.
8. Stir in milk.
9. To serve hot, allow to return to a gentle boil.

onion, olive oil, carrots, potatoes, chicken broth, basil, oregano, cayenne, bay leaf, tabasco sauce, worcestershire sauce, ground fresh black pepper, cold milk

Taken from www.food.com/recipe/cream-of-carrot-soup-233869 (may not work)