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Irish Carrot Soup




Source of Recipe


The Irish Rose Tea Room


List of Ingredients




4 lbs. carrots, chopped
1/2 large onion, diced
5 to 6 cloves garlic, miced
10 medium red potatoes, peeled and diced
1/2 head cabbage, shredded
water
1/2 stick butter
1 can evaporated milk
parsley, dill and rosemary to taste (use fresh when available)

Recipe



Place vegetables, onion and garlic in a soup pot and cover with water. Simmer until vegetables are fork tender. Drain, reserving cooking liquid. Using a hand blender, food processor, or blender puree vegetables adding the cooking liquid a little at a time to get a thick soup consistency. Add butter, milk and herbs. Serve with fresh rolls or crusty bread.