Carrot Soup

• 6 carrots, peeled and quartered
• 12 onion, finely chopped
• 2 stalks celery, chopped
• 12 red bell pepper, chopped
• 1 tablespoon butter
• 4 cups water
• 4 teaspoons chicken bouillon powder
• 12 teaspoon tarragon
• 14 teaspoon nutmeg
• salt
• fresh black pepper
• 1 cup heavy cream

1. In a large pot, saute celery, onion and red pepper in butter.
2. Add all remaining ingredients, except cream.
3. Cook until carrots are VERY soft, 30 minutes.
4. Use a slotted spoon to transfer all large pieces of the soup to the bowl of a food processor.
5. Add 1/2 c cream to bowl of processor and puree until very smooth.
6. Return to puree to pot with the broth.
7. Whisk in remaining cream.
8. Bring just to a boil, then remove from heat.

carrots, onion, stalks celery, red bell pepper, butter, water, chicken bouillon powder, tarragon, nutmeg, salt, fresh black pepper, heavy cream

Taken from www.food.com/recipe/carrot-soup-183478 (may not work)