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1
Heat the margarine in a soup pot.
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2
Add the onion and carrots and saute over medium heat, stirring frequently, until golden, 10 to 15 minutes.
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3
Add the potatoes, 3 cups water, and the bouillon and bring to a simmer.
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4
Cover and simmer gently until the vegetables are quite tender, 20 to 25 minutes.
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5
With a slotted spoon, scoop out all the solid ingredients and transfer them to a food processor.
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6
Process until very smoothly pureed, transfer back to the pot, and stir back into the liquid.
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7
Add additional water if the puree is too thick.
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8
Season with salt and pepper, and serve, or cover and let stand off the heat for an hour or so before serving.
-
9
Calories: 136
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10
Total Fat: 5g
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11
Protein: 2g
-
12
Carbohydrate: 23g
-
13
Cholesterol: 0mg
-
14
Sodium: 124mg
