Carrot Soup

I normally double this recipe and freeze some.

Ingredients

2 tbsp. butter
1 tbsp. vegetable oil
1 lb carrots, sliced
1 med. potato – peeled and chopped
1 med. onion – peeled and chopped
1 cup tomatoes – seeded, skinned, and chopped
2 1/2 cups chicken stock
1 orange, grated zest and juice
1 bay leaf
1/2 tsp. dried oregano
1/2 tsp. grated nutmeg
Salt and pepper – to taste
1/2 cup cream (like 1/2 and 1/2)

The making of...

Heat butter and oil in a large pan and sauté carrots, potato, and onion until onion is transparent.
Add remaining ingredients, except cream, and bring to a boil.
Reduce heat, cover, and simmer for 30-40 min. until vegetables are tender.
Remove from heat and let cool slightly.
Remove bay leaf and purée soup in food processor or blender until smooth.
Return to rinsed (or not) pot and stir in cream. Heat thoroughly without boiling and adjust seasoning to taste.