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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 1/2 cups water |
6 medium carrots, scraped and cut into 2-inch pieces |
2 stalks celery, cut into 2-inch pieces |
2 3/4 cups peeled, cubed baking potato (about 1 pound) |
1 cup coarsely chopped onion |
1/4 cup minced fresh parsley |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
Directions:
1. Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes or until vegetables are tender.
2. Pour half of mixture into container of an electric blender; cover and process until smooth. Repeat procedure with remaining vegetable mixture. Return pureed mixture to saucepan; add parsley and remaining ingredients. Cook until thoroughly heated. Serve warm, or cover and chill.
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