Potato-Carrot Soup

Ingredients

• 1 pound baking potato cubed peeled
• 0.3 teaspoon pepper black
• 6 medium carrots cut into 2-inch pieces
• 2 stalks celery cut into 2-inch pieces
• 0.3 cup parsley fresh minced
• 0.1 teaspoon ground pepper red
• 1 cup onion coarsely chopped
• 0.5 teaspoon paprika 
• 0.3 teaspoon salt 
• 4.5 cups water 

Equipment

• sauce pan
• blender

Directions

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes or until vegetables are tender.
2. Pour half of mixture into container of an electric blender; cover and process until smooth. Repeat procedure with remaining vegetable mixture. Return pureed mixture to saucepan; add parsley and remaining ingredients. Cook until thoroughly heated.
3. Serve warm, or cover and chill.