This carrot soup is loaded with veggies, so it's delicious in addition to desirable for you. Plus, its stunning golden color provides a special contact in 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.
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.
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