Light Potato-Carrot Soup (can be non dairy also)

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Light Potato-Carrot Soup

 

3 pounds potatoes

4 carrots

1 cup chopped onion

1 1/2 teaspoons salt

2 1/2 cups milk or unsweetened soy milk

1 cup light cream or milk or soy creamer (I use Silk brand)

1/8 teaspoon freshly ground pepper

1 tablespoon minced fresh parsley

 

Peel and cut up potatoes. Peel and cut carrots in half. Place potatoes, carrots,

onion and salt in Dutch oven. Add water to cover vegetables. Cover, bring to

boil, then reduce heat and simmer 20 minutes or until vegetables are tender.

Drain well, remove carrots and set aside.

Mash potatoes well with potato masher. Gradually add milk and cream, if using,

mixing well after each addition. Add pepper and parsley. Coarsely chop carrots

and add to soup. Heat soup to serve, taking care not to boil. Yields 6 servings