Winter Solstice Soup

Ingredients

  • 2 tablespoons butter
  • 2 onions, chopped
  • 2 carrots, shredded
  • 2 sweet potatoes or rutabagas or other root vegetables of your choice, peeled and cubed
  • 3 cups water
  • 1 teaspoon salt
  • 1 tablespoon parsley
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 2 cups whole milk
  • salt and pepper to taste



Directions

  1. In a large pot over medium heat, melt the butter and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, sweet potatoes (or other root veggies), water, salt, parsley, thyme and bay leaf.
  2. Reduce heat to low and simmer for 30-45 minutes, stirring occasionally. Remove the bay leaf.
  3. Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.
Heather Cross