Creamy Carrot Jalapeno Soup-makes 4 servings
1/4 cup butter
1/4 cup chopped onion
1/4-1/3 jalapeno, seeded and diced
1/2 teaspoon each: parsley and garlic salt
2 cups organic chopped carrots
1/2 cup multi-grain flour
3 cups vegetable stock
1/4 cup Half and Half
In a large saucepan melt the butter and saute with the onion, jalapeno, parsley and garlic salt for 3 minutes. Add the carrots and cook for 5 minutes. Stir in the flour and blend well. Stirring constantly, add the vegetable stock; blend well. Bring the mixture to a boil, then reduce heat. Partially cover and simmer for 30 minutes. In a blender, puree the carrot mixture; return to pan.
Stir in the Half and Half and heat soup through.
