Mindful Potato Carrot Soup
By: Janice D'Agostino
Published: Sunday, October 24, 2010 - 9:15am

Ingredients




4 cups red potato, diced (skin on or off as you prefer)
1 cup onion, diced
1 cup celery, sliced (include some leaves)
2 cups carrot, sliced
2 tablespoons olive oil
1 tablespoon butter
4 cups Organic Vegetable Stock
3 teaspoons garlic, chopped
2 teaspoons thyme
1 1/2 teaspoons paprika
1/4 cup fresh parsley, chopped
10 shakes of Tabasco sauce
fresh cracked black pepper, to taste
12 oz can evaporated milk

Preparation

1 In a large pot, saute the onion, celery and carrot in olive oil and butter til veges are softened a bit. 2 Add potato, vege stock (how much you use depends upon how thick or brothy you prefer), and seasonings. 3 Simmer covered until veges are cooked and adjust seasonings to your taste. 4 Add the evaporated milk and heat thoroughly. 5 Using a hand held potato masher, smash a bit of the veges - this thickens the broth. Do not mash all the veges as it is best with a rustic chunky texture. 6 If it is too thin, add some roux - either homemade or instant. 7 This soup is incredibly easy, tasty, healthy, and low in calorie so indulge often.