1 tsp. olive oil
8 carrots, peeled and sliced 1tsp.corriander
1 onion
3 medium potatoes, washed and diced
1/4 tsp. black pepper
3 C. low-fat, low-sodium chicken broth
1/3 C. roasted walnuts
dash of cinnamon
1-28 oz. can diced stewed tomatoes
1 tsp.cumin

sauté onions in oil until soft, then add other ingredients except walnuts. Bring to a boil then reduce heat and simmer for 20-30 minutes or until vegitables are tender. While soup is cooking roast the walnuts by baking in oven @ 350` for 8-10 minutes. When soup is ready to serve, garnish with walnuts.

Yield: 2 servings
Calories: 126
Fat: 3g
Fiber: 2g