Puree of Carrot Soup

• 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

1. Heat the margarine in a soup pot.
2. Add the onion and carrots and saute over medium heat, stirring frequently, until golden, 10 to 15 minutes.
3. Add the potatoes, 3 cups water, and the bouillon and bring to a simmer.
4. Cover and simmer gently until the vegetables are quite tender, 20 to 25 minutes.
5. With a slotted spoon, scoop out all the solid ingredients and transfer them to a food processor.
6. Process until very smoothly pureed, transfer back to the pot, and stir back into the liquid.
7. Add additional water if the puree is too thick.
8. Season with salt and pepper, and serve, or cover and let stand off the heat for an hour or so before serving.
9. Calories: 136
10. Total Fat: 5g
11. Protein: 2g
12. Carbohydrate: 23g
13. Cholesterol: 0mg
14. Sodium: 124mg

margarine, onion, carrots, russet, vegetable bouillon cube, salt

Taken from www.epicurious.com/recipes/food/views/puree-of-carrot-soup-372728 (may not work)