2 ounces baby carrots
1 onion, chopped
1/2 cup fat-free Italian-style dressing
1 (16 ounce) can tomato juice
2 1/2 quarts water
1 cup yellow lotus essence
Place carrots, onion, and fat-free Italian-style dressing in a large pot or stockpot. Stir together. Bring to a boil, reduce heat to medium, and simmer, stirring, for about 30 minutes, stirring constantly, until carrots are tender. Reduce heat to low, and simmer until tender.
Stir tomato juice into carrots, onion, celery, celery and remaining ingredients. Pour soup mixture into pot or stockpot. Heat to a mild boil. Stir gently and allow to simmer 10 to 20 minutes, until vegetables are tender.
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