Name: Carrot Soup
Ingredients: 2 lb Carrots; scraped and chopped; 3 Stalks celery; chopped; 2 Cloves garlic; 1 lg Onion; 2 tb Margarine; 1 cn (14 1/2 oz) chicken broth; 1 Bay leaf

Consider God’s faithfulness to His promises: We learn that all things do work together for good (Rom. 8:28). We learn that God will never leave us nor forsake us (Heb. 13:5). We learn that nothing will separate us from the love of Christ (Rom. 8:35). We learn to walk by faith and not by sight (2 Cor. 5:7). We learn to trust in God’s character and not our circumstances. We learn no detail of our life is outside His loving purpose and sovereign control. We learn His solution far surpasses our most creative imagination. We learn God is often closest when we least feel His presence. We learn Hebrews 10:23 which calls us to “hold fast the confession of our hope without wavering, for He who promised is faithful.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2	lb	Carrots; scraped and chopped
3		Stalks celery; chopped
2		Cloves garlic
1	lg	Onion
2	tb	Margarine
1	cn	(14 1/2 oz) chicken broth
1		Bay leaf

INSTRUCTIONS

Put carrots and 1 can chicken broth and bay leaf in pan on stove. boil
until carrots are tender- 15 - 20 minutes. in another pan, sautee celery,
onion, and garlic in the margarine until soft. Contents must all be pureed
(REMOVE THE BAY LEAF) together in the blender. This can of course be done
in several batches.
Posted to recipelu-digest by Kara9718@aol.com on Feb 18, 1998

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