Title: Cream of Carrot Soup
Categories: Soups
Yield: 1 Servings

1 lg Onion; sliced
1 ts Canola oil
2 c Vegetable stock
4 oz Carrots; sliced
1 lg Potato; cubed
1/2 ts Dried thyme
3/4 c Skim milk

Saute the onions in the oil until translucent in a medium saucepan. Add
stock, carrots, potatoes, and thyme. Simmer until tender, about 30 minutes.
Puree in a blender until smooth. Add milk and serve immediately.
jmerrill@prodigy.com
Posted to MC-Recipe Digest by "M. Hicks" on Feb 6,
1998