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Cream of Carrot Soup

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.


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