Ingredients
3 cups thinly sliced carrots1 cup chopped onion2/3 cup chopped celery1-1/2 cups diced peeled potatoes1 garlic clove, minced1/2 teaspoon sugar2 teaspoons canola oil4 cups chicken brothDash ground nutmegPepper to taste
Preparation
In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.
