Mild and light, this is a good introduction to nearly any kind of meal. Use sweet, fresh carrots that aren’t the least bitter. Organically grown carrots are a good bet for optimal flavor.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the margarine in a soup pot. Add the onion and carrots and sauté over medium heat, stirring frequently, until golden, 10 to 15 minutes.
Step 2
Add the potatoes, 3 cups water, and the bouillon and bring to a simmer. Cover and simmer gently until the vegetables are quite tender, 20 to 25 minutes.
Step 3
With a slotted spoon, scoop out all the solid ingredients and transfer them to a food processor. Process until very smoothly pureed, transfer back to the pot, and stir back into the liquid.
Step 4
Add additional water if the puree is too thick. Season with salt and pepper, and serve, or cover and let stand off the heat for an hour or so before serving.
nutrition information
Step 5
Calories: 136
Step 6
Total Fat: 5g
Step 7
Protein: 2g
Step 8
Carbohydrate: 23g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 124mg
