• Cooking Time: 30
  • Servings: 8
  • Preparation Time: 30


  • 3 tablespoons olive oil
  • 1 sweet onion, chopped
  • 5 organic carrots, assorted colors if possible, peeled and chopped
  • 3½ cups water or Chicken Stock
  • 1½ teaspoons salt
  • 1 tablespoon sugar
  • 3 tablespoons sweet butter
  • ½ cup very cold non-fat milk
  • Dash sugar
  • Dash salt
  • 2 tablespoons of blanched and minced carrots


  • Prepare Chicken Stock and reserve. This takes a few hours to do.
  • Heat olive oil in large saucepan. Add onions and sauté until golden brown. Add carrots and sauté a few minutes. Add reserved Chicken Stock or water, salt, and sugar; bring to boil. Cook for 30 minutes on medium heat. Puree soup a small amount at a time. Strain.
  • Bring to boil and slowly stir in butter. Whip non-fat milk with dash sugar and dash salt. Reserve. Divide soup among glasses. Top with reserved whipped milk and 2 tablespoons assorted minced carrots. Serve and enjoy!


This soup is DELICIOUS!!

Categories: Soup 

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