INGREDIENTS
2 tablespoons olive oil
2 onions, chopped
2 carrots, shredded
2 potatoes, peeled and cubed
3 cups water
1 teaspoon salt
1 tablespoon dried parsley
1/2 teaspoon dried thyme
1 bay leaf
2 cups fat free milk
salt and pepper to taste
DIRECTIONS
1. In a large pot over medium heat, heat oil and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
2, Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
3. Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.
Yields: 4 Servings
