1/4 lb. carrots, sliced 1/4 inch thick
1 med. firm potato, peeled & diced
1 med. onion, chopped

Bring 2 cups water to boil, add the vegetables and cook 15 minutes. Puree in blender -- water included. Return to pan, add pinch of black pepper and 1/8 teaspoon dried basil. Reheat and add 1/2 tablespoon butter at serving or reheat with 1/4 cup skim milk and pinch of nutmeg.