This blended soup is so smooth and delicious that you’ll forget it packs a powerhouse of nutrition from veggies. Its lovely golden color adds a special touch to the table, too.
—BERTHA MCCLUNG SUMMERSVILLE, WV
PREP: 15 MIN. • COOK: 40 MIN. • MAKES: 4 SERVINGS
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
1. In a Dutch oven or soup kettle over medium-low heat, saute the 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 the 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.