Carrot-potato soup <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water |
| 2 | cups | Chopped carrots |
| 2 | cups | Russet potatoes; finely chopped |
| 1 | cup | Chopped onions |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Orange juice; frozen concentrate |
| 1 | tablespoon | Honey |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| Black pepper to taste | ||
| Finely chopped fresh parsley; (optional) | ||
Directions
In a 4-quart stock pot, combine water, carrots, potatoes, onions and garlic. Bring to boil over medium-high heat. Reduce heat to low. Cover and simmer for 15 to 20 minutes, or until vegetable are tender. Let vegetable mixture cool slightly. Process mixture in a food processor or blender until smooth. Stir in remaining ingredients except parsley. Return soup to stock pot and warm over medium heat, if necessary. Garnish with parsley (if desired). Serve hot.
By Karen Sonnessa <ksonness@...> on Jan 25, 1998, converted by MC_Buster.
This was absolutely wonderful!! - Reggie Dwork <reggie@...> NOTES : Cal 92⅒, Fat 0.3g, Carb 21.7g, Fib 2.8g, Pro 1.9g, Sod 291mg, CFF 2.3%.
Recipe by: Vegetarian Times
Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Feb 17, 1998