Carrot and Onion Soup

Ingredients

• 2 pounds carrots thinly sliced
• 8 servings kosher salt and pepper 
• 7 cups chicken broth low-sodium
• 3 tablespoons olive oil 
• 2  onions yellow sliced

Equipment

• bowl
• sauce pan

Directions

1. Heat the oil in a large saucepan over medium-low heat.
2. Add the onions and cook, stirring occasionally, until soft, 10 to 12 minutes.
3. Add the carrots, broth, 1 teaspoon salt, and 1/3 teaspoon pepper and bring to a boil. Reduce heat and simmer until the carrots are tender, about 10 minutes. Divide the soup among individual bowls and serve with the crackers, if using.