Carrot and Potato Soup

I like to serve cups of this soup at the beginning of a special vegetarian meal, but it makes a good main course when served with a salad and bread.

Serves 4-6.

Ingredients:

• 2 Tbsp butter
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 5 c vegetarian chicken style consommé
• 3 c peeled, diced carrots
• 3 c peeled, diced potatoes
• 1 tsp ground thyme
• 1 tsp ground sage
• 1 bay leaf
• salt, only if needed
• 1/4 tsp freshly ground pepper

Directions:

1. In a large pot over medium low heat, melt butter. Add onions and garlic; sauté 3 minutes.
2. Add broth, carrots, potatoes, thyme, sage, and bay leaf.
3. Simmer, uncovered, until vegetables are tender, about 20-25 minutes.
4. Discard bay leaf and puree soup, using an immersion blender, potato masher, or standard blender.
5. Season with pepper; add salt if needed.