Cream of carrot soup
4 tbsp butter
2 small onions finely chopped
2 medium potatoes diced
2 lbs carrots chopped
6 cups of vegetable stock
2 pinches of sugar
1 1/3 cups of half-and-half
Salt and pepper to taste
Melt butter in a large saucepan. Add onion, potato and carrots.
Cover and cook over low heat for 10 minutes.
Add stock and sugar. Bring to a boil, then simmer for 30 minutes. In a food processor, fitted with metal blade, process mixture to a puree.
Clean saucepan and return puree to the saucepan. Stir in half-and-half and season with salt and pepper.
When serving the soup, top it up with a dab of sour cream, bacon bits and scallions.