In a 3-quart saucepan set over medium heat, add all the ingredients except salt and pepper, and bring to a boil. Reduce the heat, cover and cook for 20 to 25 minutes until the carrots are tender when pierced with a fork. Remove the soup from the heat and let cool slightly.
Transfer half of the mixture to a food processor and puree until smooth. Return the puree to the saucepan, and stir until well blended. Season to taste with salt and pepper. Serve hot.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Rated 5 out of
Fast and EasyMost soups I make usually take some time to make but this one is very easy and fast to make and great to make in an instant pot.
Date published: 2021-02-02
Rated 4 out of
Creamy Tuscan Ranch SoupPretty good soup. Quick & easy. I usually start my bean soups with dry beans & let them soak overnight. This soup fulfills that hankering & without the extra time.