1 tsp. oil
1 onion, sliced
3 1/2 c. chicken broth
3 potatoes, peeled & cubed
1/2 lb. carrots, cut into rounds
1/4 tsp. thyme
1 1/3 c. skim milk

Cook onions in oil until brown. Add a little broth if the pan gets too dry. Add all ingredients except milk. Cover and simmer until vegetables are tender, about 25 minutes. Remove from heat, cool slightly. Puree in food processor or blender. Add milk. Serve warm. Yield 6 (1 cup) servings; 88 calories per serving.