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1 md Onion; chopped
3 Cloves garlic; minced
1 tb Vegetable oil
1 ts Thyme
12 Whole carrots; sliced
2 Potatoes; sliced
1 Bay leaf
Pepper freshly ground
2 cn Nonfat chicken broth
In a soup pot, saute onion and garlic in margarine until soft. Stir in
Mix in carrots, potatoes, bay leaf, and pepper.
Add chicken stock and enough water to cover vegetables.
Bring soup to a boil. Reduce heat, cover, and simmer for 30 minutes.
Remove bay leaf and puree soup in blender.
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