• 2 onions
  • 2½ quarts water
  • 1 pound carrots
  • 4 or 5 potatoes
  • 1 teaspoon salt


Dice onions. Peel and slice carrots and potatoes. Simmer in salted water in 3–4 quart pot for about a half hour or until vegetables are soft. Then blend soup in blender on “puree” until thick. Serves 6–8.

Variation: Substitute butternut squash or sweet potatoes for carrots.