Creamy Carrot Soup

Remember to keep all veggies around the same size so it cooks evenly

1 tbsp olive oil
6 carrots peeled and chopped
1 rib of celery chopped
1 onion peeled and chopped
1 bay leaf
2 parsnips peeled and chopped
1/2 sweet potato peeled and chopped
1 potato peeled and chopped
1 tsp salt
1 tsp pepper
1 clove garlic minced
1 tsp thyme, rosemary
1/4 tsp cayenne   optional
2 cups low sodium chicken stock
1 cup of milk or half/half cream



heat oil in soup pot
add onions,garlic   cook on medium heat for 8 mins
add carrots,celery,potato,sweet potato
add all spices
stir and cook 10 mins
add chicken stock  cook for 20-25 mins  until all veggies are soft
Remove bay leaf
Put veggies and half the stock in a blender and puree
place back into soup pot
bring to a soft boil and then remove from heat
stir in milk or cream
warm on low heat  DO NOT BOIL

serve with fresh salsa or creamy goat cheese