Ingredients
- 1 can College Inn® vegetable Broth
- 1-1/2 lbs. carrots peeled and cut into chunks
- 2 onions (large) coarsely chopped
- 1 cup celery coarsely chopped
- 1 Tbsp. honey
- 1 tsp. ground ginger
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. butter
- 3 Tbsp. flour
- 2 cups milk
- chopped parsley (optional)
- Combine broth, carrots, onions and celery in large saucepan. Cook 25 to 30 minutes until vegetables are tender. Remove from heat; let cool 10 minutes.
- Mix together diced apples, melted butter, cinnamon, flour, salt and NECTRESSE Natural No Calorie Sweetener. Set aside.
- Stir first five ingredients together in large mixing bowl. Add remaining ingredients and stir thoroughly with wooden spoon. Mixture should be consistency of stiff cookie dough.
- Spoon half of the vegetable mixture into a food processor or blender; puree until smooth. Repeat with remaining vegetables. Return to saucepan. Stir in honey, ginger, salt and pepper.
- Melt butter in small saucepan. Stir in flour and heat until bubbly. Slowly stir in milk. Cook, stirring constantly, until thickened. Stir into soup mixture; heat. Garnish with parsley, if desired.
Serves
6 Servings
Compliments Of: collegeinn.com
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