| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups/stews, Vegetables, Fatfree |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 2 |
c |
Chopped carrots |
| 2 |
c |
Russet potatoes; finely chopped |
| 1 |
c |
Chopped onions |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Orange juice; frozen concentrate |
| 1 |
tb |
Honey |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground nutmeg |
|
|
Black pepper to taste |
|
|
Finely chopped fresh parsley; (optional) |
INSTRUCTIONS
In a 4-quart stock pot, combine water, carrots, potatoes, onions and
garlic. Bring to boil over medium-high heat. Reduce heat to low. Cover and
simmer for 15 to 20 minutes, or until vegetable are tender. Let vegetable
mixture cool slightly. Process mixture in a food processor or blender until
smooth. Stir in remaining ingredients except parsley. Return soup to stock
pot and warm over medium heat, if necessary. Garnish with parsley (if
desired). Serve hot.
By Karen Sonnessa <ksonness@suffolk.lib.ny.us> on Jan 25, 1998, converted
by MC_Buster.
This was absolutely wonderful!! - Reggie Dwork <reggie@reggie.com>
NOTES : Cal 92.1, Fat 0.3g, Carb 21.7g, Fib 2.8g, Pro 1.9g, Sod 291mg, CFF
2.3%.
Recipe by: Vegetarian Times
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 17, 1998
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