* see <a class="jlink" href="http://www.scdrecipe.com/recipes-adventures-in-the-family-kitchen/chicken-stocksoup/">Chicken Stock/Soup</a>
Taken from <a href="http://www.amazon.com/gp/product/0972706119/ref=as_li_tf_tl?ie=UTF8&tag=httpwwwscdrco-20&linkCode=as2&camp=217145&creative=399353&creativeASIN=0972706119" class="jlink">Adventures in the Family Kitchen: Original Recipes Based on the Specific Carbohydrate Diet</a><img src="http://www.assoc-amazon.com/e/ir?t=httpwwwscdrco-20&l=as2&o=1&a=0972706119&camp=217145&creative=399349" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />.
<a href="http://www.lucyskitchenshop.com/cookbook.html"><img src="http://media.scdrecipe.com/media/journal_imgs/013_carrot_soup_sm.png" class="adv_img" /></a>
Ingredients
4 carrots, chopped 1 small onion, chopped 1 cup chicken stock (*see below) 1 cup hot water 1 tablespoon butter salt + pepper to taste
Instructions
1. In pan, saute carrots for a few minutes in melted butter.
2. Add onions. Saute for approximately 5 more minutes.
3. Add hot water, salt and pepper. Boil until carrots are tender. Add chicken stock, and allow to simmer for 10–15 minutes.
4. Let cool. Put in food processor and blend thoroughly.
