Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Carrots -- thinly sliced |
| 1 cup | Chopped onion |
| ⅔ cup | Chopped celery |
| 1½ cup | Potatoes -- diced |
| 1 \N | Clove garlic -- minced |
| ½ teaspoon | Sugar |
| 2 teaspoons | Cooking oil |
| 4 cups | Chicken broth |
| 1 dash | Ground nutmeg |
| 1 dash | Pepper |
In a dutch oven or soup kettle over med.-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 min. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30 to 40 min. or until vegetables are tender. 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.
Recipe By : Taste Of Home