Recipe - Carrot-Potato Soup R T

2 One half cup Water
2 cup Chopped carrots
2 cup Russet potatoes; finely
chopped
1 cup Chopped onions
2 Cloves garlic; minced
2 tablespoon Orange juice; frozen
concentrate
1 tablespoon Honey
One half teaspoon Salt
One fourth teaspoon Ground nutmeg
Black pepper to taste
Finely chopped fresh
parsley; (optional)

In a 4quart stock pot, combine water, carrots, potatoes, onions and
garlic. Bring to boil over mediumhigh 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 EATLF Digest by Reggie Dwork reggie@reggie.com on Feb 17, 1998