Vegetarian Carrot Cream Soup

Ingredients

• 1 Pound Carrots, peeled and chopped
• 2 Tablespoon vegetable oil, your preference
• 1 Medium Onion, chopped
• 6 Cups water, filtered or bottled  to avoid chlorine taste
• Salt and Pepper to taste
• 1/3 Cup finely chopped parsley

Preparation

1. In a 3 quart pot, saute the chopped onions and carrots in the oil for about 10 minutes, over medium heat.  
2. Add water and  salt and chopped parsley.    Bring to a boil. 
3. After bringing to a boil, immediately, reduce the heat, cover and simmer about 20 minutes. ( Remember to  stir occasionally to prevent the soup's sticking and scorching.)   Let cool. Puree in a blender.  

To Serve

Reheat in a double-boiler.    Add that touch of elegance  and green  with the sprig of parsley to each soup bowl.   Oh so delicious!!