Potato and Carrot Soup

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Potato and Carrot Soup

 

4 potatoes, scrubbed, peeling optional

6 to 8 small carrots, scrubbed

2 medium onions

2 squeezed garlic cloves 

baby celery, 2 stems-chop leaves and stems

2 tsps. sea salt

3 cups boiling water

1 3/4 cups saved water from the cooked vegetables

1 2/3 cups lite cream, evaporated milk or Silk soy creamer

1 dash cayenne

1 dash celery salt

 

Dice potatoes, carrots,onions and garlic, and add them to three cups of boiling

water.

Add salt and cover and cook gently until tender (about 15 minutes). Mash the

vegetables thoroughly in their liquid. Combine with cream, heat to just before

boiling.

Add cayenne pepper and celery salt, reheat and serve at once.

Add a dash of paprika on top of each serving.

May add turnips or rutabaga when cooking to potatoes, carrots, etc. For added

flavor, first saute the vegetables in coconut oil.

Yields 4 to 5 servings.