DAILY RECIPE: Carrot Cream Soup

1 teaspoon finely chopped onion
1 tablespoon margarine

4 large carrots

2 cups water
salt and pepper

Peel, slice and steam carrots until tender. In a medium sized pot melt margarine and add onion until lightly browned. Blend cooked carrots with salt, pepper and half a cup of water. Add to onion and butter stirring occasionally. Add the rest of the water (more if too thick) and check for seasoning. Serve warm with cheese cheetos as croutons.