Carrot Soup (Pure and Simple)

This is one of my most favorite soup recipes.  It's about as simple as it gets.  There are a couple variations but this is my "tried and true".  I swear when I make this for company, they think it's so much more complex and fancy than it really is. 

• 2-4 Very large carrots sliced (If they are organic DON'T PEEL THEM)
• 2 Yellow onions peeled and sliced
• 1.5-2 Tbsp. unsalted butter
• Filtered Water
• 1/2-1 Tbsp. Salt
• 1-2 Tbsp. Sugar
• Creme Fraiche, Sour Cream, Greek Yogurt, or heavy cream

1. In a medium to large pot, melt butter and sautee onions and carrots until onions are translucent.  If there's more time, caramelize the onions a little. 
2.  Pour water over carrots and onions to cover. 
3.  Bring to a boil then turn down the heat and simmer uncovered for 20 minutes or, until the carrots are soft.
4. Pour this mixture into a blender (Usually, it takes 2 batches) and pulverize.  
5. You may need to return this to the pot, add more water for desired consistency and reheat.
6. Serves about 4. (2 cup serving size)

Dallop desired cream into soup and stir.  This goes fantastic with a frittata or quiche.  If one isn't concerned with blending meat and dairy.....chicken broth can replace the water, salt and sugar. Any type of broth will do but I recommend something pure, natural, and delicious!  One could also blend using a food mill.  I think using the blender adds a little more creamy texture to it.