Carrot Soup

Cream of Carrot Soup

1 tablespoon butter

1 medium onion, chopped

2 stalks celery, chopped

4 cups grated carrots

2 cans chicken broth

2 cans water                

1/8 teaspoon pepper

1 can evaporated milk

½ teaspoon thyme

1. In large saucepan, cook onion and celery in butter until soft. 
2. Add carrots, broth, water and thyme. Bring to boil. Cover, reduce heat and simmer about 25 minutes. 
3. Pour small batches into blender and process until smooth. Return to pan. 
4. Add pepper, milk and salt to taste. Reheat, stirring. 
Makes 6-8 servings.