Potato-Carrot Soup

Oxmoor House
6 (1-cup) servings.


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4 1/2 cups water
6 medium carrots, scraped and cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
2 3/4 cups peeled, cubed baking potato (about 1 pound)
1 cup coarsely chopped onion
1/4 cup minced fresh parsley
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper


Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes or until vegetables are tender.

Pour half of mixture into container of an electric blender; cover and process until smooth. Repeat procedure with remaining vegetable mixture. Return pureed mixture to saucepan; add parsley and remaining ingredients. Cook until thoroughly heated. Serve warm, or cover and chill.

Created date

August 2009

Nutritional Information

Calories 69
Caloriesfromfat 4 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.6 g
Carbohydrate 15.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 135 mg
Calcium 0.0 mg