Puree of Carrot Soup

2 tablespoons of butter
1 large onion, chopped
1 pound of carrots, scrubbed well and chopped
2 medium Yukon gold potatoes, peeled and diced
3 cups of water
1 vegetable bouillon cube

Heat the butter in a soup pot. Add the onion and the carrots and saute over medium heat, stirring frequently, until golden, perhaps 10 to 15 minutes.

Add the potatoes, the water, and the bouillon and bring to the boil. Cover the pot and simmer gently until the vegetables are quite tender, 20 to 25 minutes.

With a slotted spoon, scoop out all the solid ingredients and transfer them to a food processor. Process until very smoothly pureed. You may have to had a spoon or so of soup liquid to facilitate the pureeing.

Transfer the puree back to the soup pot and stir it into the liquid.

If the soup is too thick for you, add a little additional water.

Season with salt and pepper and serve.