Carrot Soup or X-ray vision soup

X-ray vision soup

From Clueless in the Kitchen by Evelyn Raab

2 T butter
1 onion, chopped
3 cups peeled, coarsely shredded carrots (I would guess about a pound)
1/4 tsp turmeric (if you have it)
4 cups chicken broth
1/2 tsp Italian Seasoning (or dried oregano, thyme,basil or dill)
1 cup corn kernels (fresh, frozen or canned)

Melt butter in a large saucepan and saute chopped onions about 5 minutes.  Add carrots and turmeric and cook 5 minutes.

Add chicken broth and Italian seasoning, bring to a boil and simmer 10 minutes.  Add corn and cook another 5 minutes.

Taste and adjust with salt and pepper if needed. (If you use canned broth it is probably already plenty salty enough)

Makes 6-8 servings.