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carrot-potato-soup recipe

Date: Tue, 27 Jan 1998 10:58:08 -0500 (EST)
From: Karen Sonnessa (ksonness@suffolk.lib.ny.us)

A rich soup, with only 1.5g fat.

                     *  Exported from  MasterCook  *

                            Carrot-Potato Soup

Recipe By     : Vegetarian Times
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          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
     1/2  teaspoon      salt
     1/4  teaspoon      ground nutmeg
                        Black pepper to taste
                        Finely chopped fresh parsley -- (optional)

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@suffolk.lib.ny.us) on Jan 25, 1998
, converted by MC_Buster.

kwhoney honey