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(Low In Calories)
2 Tbsp. butter
1 Tbsp. oil
2 medium-sized onions
1 lb. carrots, peeled and
thinly sliced
4 c. chicken broth
salt and pepper
3 Tbsp. finely chopped parsley
or 1 c. croutons for

Heat butter and oil in saucepan. Add onions and saute
them gently until golden. Add the carrots and chicken broth.
Simmer gently for 15 minutes until carrots are soft and tender.
Puree the soup in a food processor or blender, adding more
broth if necessary to make the correct consistency. Reheat the
soup. Season with salt and pepper and garnish with parsley or
croutons. Serves 6 to 8.

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