Carrot Soup

Makes 12 servings

1 tablespoon olive oil
2 pounds carrots, peeled and sliced (about 5 cups)
1 onion, chopped
2 medium potatoes, peeled and chopped
6 cups water
2 vegetable bouillon cubes
¹/₂ teaspoon salt
1 teaspoon sugar
1 black pepper, to taste
1 teaspoon mixed dried herbs
1 chopped fresh parsley for garnish

Heat oil in a large saucepan. Add carrots, onion, and potatoes and cook over medium heat, turning with a wooden spoon until thoroughly coated with oil. Add water, bouillon cubes, salt, sugar, black pepper, and herbs. Simmer until vegetables are tender. Put into a blender and whisk until smooth. Garnish with parsley before serving.

Per serving (1/12 of recipe)

• Calories: 63
• Fat: 1.3 g
• Saturated Fat: 0.2 g
• Calories from Fat: 18.5%
• Cholesterol: 0 mg
• Protein: 1.2 g
• Carbohydrates: 12.4 g
• Sugar: 4 g
• Fiber: 2.8 g
• Sodium: 310 mg
• Calcium: 30 mg
• Iron: 0.6 mg
• Vitamin C: 5.1 mg
• Beta Carotene: 6253 mcg
• Vitamin E: 0.5 mg

Source: The Neutral Bay Club, North Sydney, Australia. Published in The Best in the World, Neal D. Barnard, M.D., editor.