- 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 chicken broth
- Dash ground nutmeg
- Pepper to taste
- 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 (1-1/2 quarts).
Originally published as Creamy Vegetable Soup in Taste of Home February/March 1995, p17
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