Creamy Carrot soup
(Serves 4 - 6)

Ingredients:
2 tablespoons canola or vegetable oil
1 small onion, peeled and diced
4 medium carrots, peeled and sliced
1 - 14.5 ounce can chicken or vegetable broth 
1/2 teaspoon salt
Pepper to taste
1 cup water or milk                                              
  
Chopped parsley or chives to garnish

Directions:                                        

1. Heat the oil in a large saucepan over medium high heat.  
2. Add the onion, carrots, salt and pepper.  Cook for about 10 minutes, stirring occasionally or until golden.
   Be careful not to brown the vegetables.
3. Add the stock and bring to the boil.  Reduce heat to simmer, cover and cook until vegetables are tender, about 20 minutes.
4. Working in batches, carefully ladle hot carrot mixture into blender.  Blend until smooth.
5. Return soup to saucepan, and warm through over low heat.  If the soup is too thick, stir in the cup of
   water or milk.
6. Ladle soup into individual bowls and garnish with chopped parsley or chives.