Carrot soup

By Caryl

Ingredients

• 1 medium onion, chopped
• 2 tablespoons butter
• 2-1/2 cups chicken broth
• 1 pound carrots, sliced
• 2 large potatoes, peeled and cubed
• 1-1/2 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Shredded Swiss cheese and minced fresh parsley, optional

Preparation

Step 1

In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.
Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired. Yield: 6 servings.



Nutrition Facts: 1 serving (1 cup) equals 217 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 589 mg sodium, 35 g carbohydrate, 5 g fiber, 7 g protein