POTATO-CARROT SOUP

Combine --

• 4-1/2 cups water
• 6 medium carrots, scraped and cut into 2-inch pieces
• 2 stalks celery, cut into 2-inch pieces
• 2-3/4 cups peeled, cubed baking potato (about 1 pound)
• 1 cup coarsely chopped onion

-- in a large saucepan and bring to a boil. Reduce heat, simmer, uncovered, 40 minutes or until vegetables are tender.

Pour mixture into electric blender container, cover and process until smooth. Repeat as necessary.

Return pureed mixture to saucepan.

Add --

• 1/4 cup (or less) minced fresh parsley
• 1/2 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground red pepper

-- to mixture in saucepan. Cook until thoroughly heated. Serve warm or cover and chill. Great chilled!

Pretty good with cilantro instead of parsley (I did it by accident!)