Carrot-Potato Soup <r T>
| Yield: | 4 Servings |
| Categories: | Fat-Free, Vegetables, Soups |
| 2 1/2 | c | Water |
| 2 | c | Chopped carrots |
| 2 | c | Russet potatoes; finely chopped |
| 1 | c | Chopped onions |
| 2 | Cloves garlic; minced | |
| 2 | tb | Orange juice; frozen concentrate |
| 1 | tb | Honey |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| Black pepper to taste | ||
| Finely chopped fresh parsley; (optional) |
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