Brunch Delight Part I: Creamy Carrot Soup

I recently hosted a brunch for my Book Club.  Despite the fact that we've moved into the South American "Spring," our weather has been drizzly and cool, so I was all about a comfort food menu.  Naturally, soup came to mind, but I wanted something pure and essential in flavor.  You could not ask for a simpler and tastier soup than this Creamy Carrot - I promise.

Creamy Carrot Soup

 Servings:  4-6

Ingredients (don't get too overwhelmed):

• 4 cups Carrots, sliced (about 6-7 carrots)
• 1 Onion, chopped
• 2 Tablespoons Butter
• 5 cups Milk (I used whole)
• Pinch of salt and pepper

Directions (so simple, there's not pictorials):

• Clean* and slice all the carrots
• Chop the onion
• In a Dutch Oven, sauté the carrots and onion in the butter for about 10 minutes 
•  Add the milk, salt and pepper, and let simmer for about 30 minutes
• Pour contents into a food processor or blender and puree until smooth.   *You might need to do this in a couple of batches. 
• Garnish with a touch of cream, if desired and serve warm

*Tips*

*  I never peel my carrots.   A good majority of the vitamins and minerals in a carrot lie just beneath the skin.  Peeling can remove a lot of that goodness.  Instead, I scrub carrots with soap and water to remove any dirt or residue.

*  The original recipe I used suggested straining the soup after pureeing, however, I found it unnecessary.  Besides, I didn't want to strain out all that good veggie fiber!

I know this is one I'll come back to time and again for its elegant simplicity.

Recipe adapted from here