Carrot Soup

This recipe comes from my friend Shannon. It sounded a bit weird to me when I had it at her house years ago, but I loved it instantly! You can adjust the milk to make it as thick or thin as you want it. I used less milk to make it thicker.-Sarah

6-8 medium carrots, peeled and chopped

2 medium potatoes, peeled and diced

2 medium onions, chopped

2-3 garlic cloves, minced

1/4 cup butter

1/3 cup flour

2 t. salt

1 t. sugar

3-6 cups milk

1 cup half and half

• Place carrots and potatoes in a saucepan. Cover with water and cook until tender and drain.
• Cook onions and garlic in butter until softened. Add flour, cook and stir for 2 minutes.
• Place all cooked vegetables in a blender. Adding enough milk to blend until smooth.
• Pour into a pan adding seasonings. Heat through and thin with more milk if desired, adding half and half last, heat through but do not boil.