Vegetable Carrot Soup

Name: Vegetable Carrot Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings.
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

This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its special 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

Directions

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.

Nutrition Facts

1-1/2 cups: 136 calories, 3g fat (0 saturated fat), 0 cholesterol, 116mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

Originally published as Creamy Carrot Soup in Taste of Home's Down-Home Diabetic Cookbook