Recipe - Carrot Soup

1 md Onion; chopped
3 small Cloves garlic; minced
1 teaspoon Thyme
12 Carrots; cut or sliced up
2 Potatoes; peeled and cut or sliced up
1 Bay leaf
Freshly ground black pepper
2 cn (10.75 oz) chicken broth;
strained

In a soup pot or large casserole, combine onion, garlic and thyme. Mix in
carrots, potatoes, bay leaf and pepper. Add chicken broth and enough water
to cover vegetables. Bring soup to a boil. Reduce heat, cover, and simmer
for 30 minutes. Remove bay leaf and puree soup in blender.

NOTES : Per serving: cals 69 0%ff, fat 0.

Recipe by: Choose to Lose

Posted to MCRecipe Digest V1 #971 by Carol Taillon taillon@earthlink.net
on Dec 25, 1997