Ingredients:

• 2 teas. oil - canola
• 1 pound carrots
• 1 large onion
• 1 cup celery
• 1 1/2 cup potatoes
• 1 teas. sugar
• 6 whole cloves
• white pepper & Tabasco sauce/to taste
• 4-5 cups vegetable boullion broth

Direction:

Heat oil in large pan. Add sliced vegetables. Cook about 15 minutes - low heat. Add cloves, sugar, pepper & broth. Cook until tender. Blend in food processor until smooth. Before serving add dash of Tabasco sauce. Garnish with fresh chives.

Soup can be frozen, but must - put it back in food processor to re-blend