Servings: 6

- 1 lb fresh carrots peeled and cut into 1/2 inch pieces - 1 lb fresh carrots peeled and cut into ½ inch pieces
- 1 medium potato peeled and cubed - 1 medium potato peeled and cubed
- 1 medium onion diced - 1 medium onion diced
- 2 Tbsp butter - 2 Tbsp butter
- 1 clove garlic chopped - 1 clove garlic chopped
- 1/2 cup white wine - ½ cup white wine
- 8 cups vegetable broth - 8 cups vegetable broth

- Melt butter in large pot
- Add carrots, onion, garlic and cook 2 to 3 minutes until onion is translucent
- Add wine and cook until wine reduces by half
- Add broth and potato and bring to a boil
- Simmer 15 minutes until carrots are tender
- Using a hand blender, puree the soup and add broth if necessary