1 med. onion, chopped
3 sm. cloves garlic, minced
2 tbsp. butter
1 tsp. thyme
12 carrots, sliced (about 6 c.)
2 potatoes, peeled & sliced (about 2 c.)
1 tsp. salt
1 bay leaf
Freshly ground pepper to taste
2 (10 3/4 oz.) cans chicken broth, strained

In a soup pot or large casserole, saute onion and garlic in butter until soft. Stir in thyme. Mix in carrots, potatoes, salt, bay leaf and pepper. Add chicken broth and enough water to cover vegetables. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Remove bay leaf and puree soup in blender. Makes 11 (1 cup) servings.

85 calories, 4 sat-fat calories.