Potato and Carrot Soup


6 c. water
2 T. McKay’s Chicken-Style Seasoning
2 green onions (including tops), thinly sliced
2 cloves garlic, cut in half diagonally
2 T. soy sauce
3 T. lemon juice
4 large carrots (about 1-1/2 pounds), cut in chunks
1 large sweet potato (about 3/4 pound), peeled and cut in chunks
1 medium-size russet potato (about 1/2 pound), peeled and cut in chunks


In 6-quart saucepan, combine water, McKay’s seasoning, onions, garlic, soy sauce, and lemon juice. Cover and bring to a boil over high heat. Add carrots; reduce heat, cover and simmer for 15 minutes. Add sweet and russet potatoes; cover and simmer until vegetables are very tender when pierced (35-45 minutes). Remove garlic with slotted spoon. Yield: 4 servings.

Nutritional Information:

Calories: 241 each; protein: 5 grams; fat: .5 grams; cholesterol: 0 milligrams.

Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.

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