Makes about 10 cups
Ingredients
- 1 cup chopped onion
- ¼ cup butter, cubed
- 4½ cups sliced carrots
- 1 lg. potato, peeled and cubed
- 2 (14.5 oz) cans low-sodium vegetable broth*
- 1 tsp. ground ginger
- 2 (12 oz) cans evaporated skim milk
- 1 tsp. dried rosemary, crushed
- ½ tsp. salt
- ⅛ tsp. black pepper
Preparation
In a Dutch oven, melt butter and sauté onion until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat 30 minutes or until vegetables are tender. Cool 15 minutes.
Transfer to blender container in small batches; cover and process until smooth. Return all to pan; stir in milk, rosemary, salt and pepper. Cook over low heat until heated through.
*Low-sodium chicken broth may be substituted for vegetable broth for added flavor.
Nutrition analysis per cup: 130 calories, 5 g fat, 3 g protein, 17 g carbohydrate, 2 g fiber, 300 mg sodium

The greatest benefit of tea, from an Englishman in Hillsboro
If asked, Dan Howard could talk about the health benefits of tea. But his favorite health benefit from tea is that it provides a moment of respite.

6 easy tips to avoid dehydration this summer
As the weather heats up, it’s important to drink enough water and avoid dehydration—signs may include muscle cramps, dizziness or fatigue. Here are some strategies to help you reach your

Recipe: Sparkling strawberry mint mocktail
As the weather heats up, it’s important to drink enough water and avoid dehydration—some signs of which include muscle cramps, dizziness or fatigue. Here's a delicious recipe for staying hydrated!

Is dark chocolate good for you?
Dark chocolate contains many healthy nutrients like iron, magnesium, potassium, zinc and more, making it a bittersweet treat to enjoy in moderation.