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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its special golden color adds a special touch to your table. Ingredients:
3 cups thinly sliced carrots |
1 cup chopped onion |
2/3 cup chopped celery |
1-1/2 cups diced peeled potatoes |
1 garlic clove, minced |
1/2 teaspoon sugar |
2 teaspoons canola oil |
4 cups reduced-sodium chicken broth |
dash ground nutmeg |
pepper to taste |
Directions:
1. In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
2. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings.
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