Carrot Cream Soup Recipe

Ingredients

1lb carrots (shredded)

2 Avacadoes (pitted, pureed)

1quart Heavy Cream

10 cups of Water

1-2 Beef Boullion Cubes (disolved in water)

1/4 lb butter

16oz Sour Cream

1/4 lb Parmesean Cheese

1Tbsp Ground Ginnger

1tsp. Ground White Pepper

Preparation

Boil 10 cups of water with Beef Boullion Cubes~reduced to simmer (lowmed heat) add shredded Carrots; add pureed Avacadoe add Butter; add Parmesean Cheese add SourCream simmer 30-40 minutes low~med heat. remove from heat cool 10 minutes add Wholecream