Carrot with Roasted Red Bell Pepper Soup

Ingredients:
2 tablespoons butter
1 cups diced onion
1 pounds carrots, peeled and diced, (about 3 cups)
1 cup sweet white wine (Riesling is good)
1 quart water
1/2 cup FIVE STAR ROASTED RED BELL PEPPER FLAVORMAK'R
1 teaspoon FIVE STAR PREMIUM SEASONING SALT
2 tablespoons honey fresh dill sprigs for garnish

Directions:
Heat butter until foaming in a large soup pot. Add onions and sauté until just
starting to color. Add carrots and sauté for 2 minutes while stirring often.
Add wine and boil until most of the liquid is evaporated. Add remaining
ingredients, bring to a boil then simmer for 20 minutes. Blend and serve either
hot or cold garnished with fresh dill sprigs.

This recipe produces approximately 7 - 12 ounce portions.