Carrot Stew 3pts

The last time we were up in Mesa we had dinner at my sister's house with her family. In the summer they eat vegetarian. She said they were having "Carrot Stew" for dinner. "oh great I thought a veggie soup in the summer for dinner". But even before I could express my thoughts aloud she assured me that it is so good. And she was right. It was so very good. I asked for the recipe and she told me I could find it on her vegetarian meals board on pinterest.

Her pin took me to this site http://coppeefamily.blogspot.com/2011/12/carrot-stew.html. Take a look and read her story about Carrot Stew. I enjoyed it.

Anyway, this has been a hit with my family. From my husband to our toddler to our almost 1 year old twin girls. It can be served pipping hot for cold days, just a little warm if you don't like cold soup, or its even still tasty as a chilled soup.
I have made only a couple of suggestions and a few changes.

CARROT STEW
6 carrots (about 1/2 pound)
3 potatoes (small to medium)
4 celery stalks
1 small onion
1 TBS garlic
Dill -I didn't have Dill we substituted Thyme
Parsley- didn't have parsley substituted Marjoram
Salt
Pepper
4 Chicken bouillon cubes
Peel carrots and sparingly peel potatoes (all the vitamins you get from potatoes are in the skin, do yourself a favor and leave at least some of them there) and put them in a pot to boil.
Finely chop onion and celery and saute in a sprayed pan with garlic (It will add flavor to use butter, the original recipe calls for 2 tbs of butter, if you want to add this make sure to adjust your calories. As for me I used cooking spray). Add dill, parsley, salt and pepper as desired (about 1 to 2 tsp each of dill and parsley)
When everything is soft, its time to put into the blender. Spoon in carrots and potatoes, then celery and onion mixture, then carrots and potatoes and celery and onion mixture, back and forth until the blender is filled (It takes me 2 full blenders with my blender). Puree everything and dump into a bigger pot. (I always spoon in some of the water from the carrot and potato water to the blender so the vegetables will blend up nice and creamy). Do this until everything has been pureed.
Once everything is in the pot, add a little water until creamy soup is the desired thickness (or thinness - I prefer mine a little thicker and creamier). Add chicken bouillon while soup is simmering. Salt and pepper as desired.

Serving a bread side is a perfect complement. 

I didn't calculate the calories or points, but if you wanted to make it a full meal all in itself you can add cooked lentils to it. As it stands the whole soup (if you were to eat every last drop yourself, has ~800 calories, 2.6 grams of fat, and 35 g of fiber. If made into 4 servings that makes it ~200 calories per serving, <1 g of fat, and 8.75 g fiber.

again

total calories: 800

4 servings- ~1 1/2cups is one serving. 

calories per serving: 200

fat: <1

fiber: 8.75