Potato And Carrot Soup

 

Potato and Carrot Soup

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1 Tbsp. (30 ml) extra-virgin olive oil or butter
4 medium potatoes, peeled and diced
4 carrots, peeled and diced
1-3 cloves garlic, finely chopped
4-6 cups (1-1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and sauté the potatoes, carrots, and garlic for 2 to 3 minutes. Add the stock and bring to a simmer. Cook until the vegetables are tender, about 20 minutes. Adjust the seasoning with salt and pepper. Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

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