CARROT SOUP                            Servings:  4

1             onion, minced            5   sprigs cilantro
2   cloves    garlic, chopped          6   c.     chicken stock
2   T.        margarine                1          bay leaf
1/2 tsp.      thyme                    6   med.   carrots, diced
2   med.      potatoes, diced          2   stalks celery, diced
             fresh ground pepper

   Cook onion and garlic in margarine until lightly browned.  Add remaining
ingredients.  Bring to boil.  Simmer covered until vegetables are tender.
Cool.  Puree vegetables and some liquid.  Pour back, removing bay leaf.
Heat thoroughly.