Creamy Carrot Soup

• 10 medium/small carrots, chopped
• 4 medium/small potatoes, peeled or unpeeled and chopped
• 1 medium onion, chopped fine
• 3 Tbsp. margarine
• chicken broth to cover vegetables (2 to 4 c.)
• 1 1/2 c. milk
• 1/4 c. non-fat dry milk
• salt and pepper to taste
• carrot curls
• sprigs of fresh parsley

1. Melt margarine; add chopped carrots and onions.
2. Saute for 10 minutes over low heat, stirring often.
3. Add potatoes and broth to cover everything.
4. Cover and simmer for 20 minutes.
5. Put through a blender or sieve.
6. Dissolve powdered milk in liquid milk; heat and add to carrot mixture to thin consistency of thick cream.
7. Taste; add salt and pepper to season.
8. Soup may be served hot or cold. Garnish with carrot curls and fresh parsley.

carrots, potatoes, onion, margarine, chicken broth, milk, nonfat dry milk, salt, carrot curls, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427885 (may not work)