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Carrot Soup (Puree)

1 medium onion -- chopped
3 cloves garlic -- minced
1 tablespoon vegetable oil
1 teaspoon thyme
12 whole carrots -- sliced
2 potatoes -- sliced
1 bay leaf
pepper freshly ground
2 cans nonfat chicken broth

In a soup pot, saute onion and garlic in margarine until soft. Stir in thyme. 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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