Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion -- chopped
  3             cloves  garlic -- minced
  1         tablespoon  vegetable oil
  1           teaspoon  thyme
  12             whole  carrots -- sliced
  2                     potatoes -- sliced
  1                     bay leaf
                        pepper freshly ground
  2               cans  nonfat chicken broth

Preparation:

1. In a soup pot, saute onion and garlic in margarine until soft. Stir in thyme. 2. Mix in carrots, potatoes, bay leaf, and pepper. 3. Add chicken stock and enough water to cover vegetables. 4. Bring soup to a boil. Reduce heat, cover, and simmer for 30 minutes. 5. Remove bay leaf and puree soup in blender. Notes: Very easy and very good. I found that too much stock had simmered off, so the puree was a bit thick. I added 2 cups (approx) homemade chicken stock to the puree mixture.

Nutritional Information:

71 Calories (kcal); 1g Total Fat; (16% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 120mg Sodium