
This is a luscious rich soup that can be served hot or cold, delicately flavored with the French Herbes de Provence. And here’s a nice variation! Blend equal parts of this soup with cooked pink lentils for a creamy carrot/lentil bisque. Ingredients: 6 carrots cut, sliced (about 4 1/2-5 cups) 2 onions chopped (about 3-3/12…