CARROT, ONION and CELERY SOUP
1 lb. baby carrots, or small carrots, peeled and sliced thin
2 large sweet onion, finely chopped
6 large celery ribs, sliced thin
4 Tbsp. butter
1 large potato, peeled and diced ¼ inch
1 tsp. dried tarragon
3 cups vegetable broth
4 cups chicken broth
4 Tbsp. chicken soup base
1 cup dry white wine
1 tsp. seasoning salt
¾ tsp. dried cumin
1 tsp. chili powder
3 Tbsp. soy sauce
½ tsp. white pepper
1 tsp. Sambal Oelek
Slice the baby carrots fine, mince the onion and slice the celery ribs thin.
In a large cooking pot, add butter and onions and saute’ until onions are
Stir in carrots, celery, potatoes and tarragon.
Add vegetable and chicken broth, chicken soup base and white wine.
Bring to a boil, reduce heat and simmer for about 15 minutes.
Add seasoning salt, dried cumin, chili powder, soy sauce, white pepper
and Sambal Oelek; continue to cook, covered for another 10 minutes
or until vegetables are tender.
Adjust seasonings to taste.
Serve soup hot.