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Potato-Carrot Soup

Yield 6 (1-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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