NANA LINDA'S SHABBAT CARROT SOUP

 1 1/2 LBS CARROTS, SLICED INTO 1" CHUNKS

1 LARGE ONION, SLICED THINLY

2 TBSP OLIVE OIL

1 LG CARTON, PACIFIC FREE RANGE ORGANIC CHICKEN BROTH

1 tsp each: MARJORAM FLAKES, CUMIN POWDER, THYME FLAKES, GINGER POWDER (OR TO TASTE)

NO ADDED SALT NEEDED

SAUTE ONION & CARROTS IN OLIVE OIL UNTIL TENDER IN MEDIUM SOUP POT, KEEP LID ON

ADD PACIFIC CHICKEN BROTH AND ALL SEASONINGS. BRING TO GENTLE BOIL. THERE IS NO NEED TO ADD ADDITIONAL SALT

COOK COVERED ON SLOW, GENTLY BOIL, UNTIL ALL CARROTS & ONIONS ARE WELL COOKED, 1 - 1/2 HOURS

WHILE STILL HOT, USE A HAND BLENDER TO PUREE THE SOUP.

SERVES 4