Cream of Carrot, Potato, and Turnip Soup

By dashy_65

Ingredients

• 1 T. butter
• 2 1/2 c. sliced carrot (about 1 lb)
• 1 1/2 c. (1/2 inch) cubed peeled turnips (about 1/2 lb)
• 3/4 c. celery, chopped
• 2 1/2 c. (1/2 inch) cubed peeled red potato (about 1 lb)
• 1 1/2 c. water
• 1/4 t. salt
• 1/8 t. black pepper
• 2 (16 oz) cans fat-free, less sodium chicken broth
• 1 t. dried rubbed sage

Details

Servings 6

Preparation

Step 1

Melt butter in large saucepan over medium high heat. Add carrot, turnips, and celery; saute 10 minutes. Add potato, water, salt, pepper, and broth; cover and bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in sage.

Place half of soup in a blender; process until smooth. Pour pureed soup into large bowl. Repeat procedure with remaining soup. Return soup to pan; cook until thoroughly heated.

111 cal, 2.1g fat, 19.2g carb. 3.3g fiber, 492mg sodium