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
2 Chopped onion 2 ts Cooking oil
3 Chopped celery 4 c Chicken broth
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 146.5mg7%
- Total Carbohydrate 40.3g14%
- Dietary Fiber 8.7g35%
- Sugars 12.2g
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
baking, blending, boiling, carrots, creamy, diced, garlic, ground, international, minced, nutmeg, pepper, potatoes, sautéing, simmering, sliced, soup, soup1, sugar, teaspoon