Creamy Vegetable Soup

1. 1

   In a Dutch oven, over medium heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes.

2. 2

   Add broth, nutmeg, salt and pepper; bring to boil.

3. 3

   Reduce heat, cover and simmer for 30 to 40 minutes or until vegetables are tender. Remove from heat and cool to room temperature.

4. 4

   Puree in batches in blender or food processor.

5. 5

   Return to kettle and heat through. Makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.