Ingredients Jump to Instructions ↓

  1. 3 cups thinly sliced carrots

  2. 1 cup chopped onion

  3. 2/3 cup chopped celery

  4. 1-1/2 cups diced peeled potatoes

  5. 1 garlic clove, minced

  6. 1/2 teaspoon sugar

  7. 2 teaspoons vegetable oil

  8. 4 cups reduced-sodium chicken broth Dash ground nutmeg Pepper to taste

Instructions Jump to Ingredients ↑

  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. 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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