Recipe - CARROT POTTAGE

RECIPE
CARROT POTTAGE

1 pound of carrots 1 medium potato 1 medium onion 2 tablespoons butter or margarine 1 cup of V-8 or other vegetable juice 3 cups of vegetable stock* 1 teaspoon thyme 1 teaspoon sage salt and pepper to taste	Chop vegetables. Sauté onion in melted butter until transparent. Add remaining ingredients, bring to a boil, reduce heat and simmer, covered for about ½ hour or until vegetables are soft. Allow to cool slightly, then blend in a food processor or blender until smooth. Serves 4-6.
.*May use vegetable stock cubes or Vogue Vege Base to make stock