Vegetable Carrot Soup
This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its beautiful golden color adds a special touch to your table. —Bertha McClung, Summersville, West Virginia
Ingredients
- 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
Reviews
This tasted great and was really easy! versatile in that you could add more veggies, if you'd like.
My husband, who loves carrots was willing to try this. It was a hit and in his words a "keeper". Easy to put together and left overs were great too.
Fabulous soup . I omitted the sugar and potatoes. I roasted the remaining vegetables. I also used dried celery flakes . The carrots were very sweet and the flavor was very intense. VFE .
No comment left
Love it!, the texture is great and the flavor is wonderful. I will definitely make this again