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Carrot Soup


1 Tablespoon Extra-Virgin Olive Oil

1 pound of carrots, diced

1 large potato, chopped

1 Teaspoon chopped chervil or Bouquet Garni (aromatic herbs)

1 ½ Pints of distilled water

Juice from one orange (optional)

Scallion stalks for garnish


1. Heat the olive oil in a large sauce pan over medium heat

2. Add the carrots, potato, onion and chervil

3. Toss and cook gently for 5 minutes, without browning.

4. Add the water; lower the heat and simmer for about 30 minutes or until the vegetables are tender.

5. Allow to cool a little, then use a food processor (or blender) to liquefy into soup.

6. If you've opted to use juice from an orange, add it here, along with the scallions. 

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