Description
A refreshing soups on these not so spring days
Ingredients
Scale
- 1 tbsp CANOLA OIL
- 3 clove GARLIC, , chopped
- 1 large ONION, , chopped
- 3 cups BROTH, CHICKEN, LOW SALT, canned
- 28 oz Canned TOMATO, NO SALT
- 1 potato, RED, FLESH & SKIN, RAW, MEDIUM
- 4 cups CARROT, RAW, sliced
- 1 tbsp LEMON JUICE
- 1 tbsp DILL, DRIED
- 1 tsp Windsor Half Salt TM
- 1 tbsp PEPPER, BLACK, GROUND
Instructions
- In a large soup pot, sauté onion and garlic in canola oil (until lightly brown) and onions are translucent (approx. 5 minutes).
- Deglaze pot with vegetable stock.
- Add canned tomatoes with their liquid, carrots, potatoes. Bring to a boil and then reduce to a simmer. Cover and cook for 15-20 minutes (or until vegetables are soft).
- Stir in lemon juice and add dried dill, salt and pepper.
- Transfer into a blender. Blend until smooth.
- Transfer back to pot or slow cooker and keep warm until ready to serve.
- Prep Time: 10
- Cook Time: 20