Mild and light, this is a good introduction to nearly any kind of meal. Use sweet, fresh carrots that aren’t the least bitter. Organically grown carrots are a good bet for optimal flavor.

　　

Ingredients

6 servings

　　2 tablespoons nonhydrogenated margarine

　　1 large onion, chopped

　　1 pound carrots, peeled and sliced or coarsely chopped in a food processor

　　2 medium russet or Yukon gold potatoes, peeled and diced

　　1 vegetable bouillon cube

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the margarine in a soup pot. Add the onion and carrots and sauté over medium heat, stirring frequently, until golden, 10 to 15 minutes.

　　

Step 2

Add the potatoes, 3 cups water, and the bouillon and bring to a simmer. Cover and simmer gently until the vegetables are quite tender, 20 to 25 minutes.

　　

Step 3

With a slotted spoon, scoop out all the solid ingredients and transfer them to a food processor. Process until very smoothly pureed, transfer back to the pot, and stir back into the liquid.

　　

Step 4

Add additional water if the puree is too thick. Season with salt and pepper, and serve, or cover and let stand off the heat for an hour or so before serving.

　　

nutrition information

Step 5

Calories: 136

　　

Step 6

Total Fat: 5g

　　

Step 7

Protein: 2g

　　

Step 8

Carbohydrate: 23g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 124mg

　　The Vegetarian 5-Ingredient Gourmet