1 cup chopped onion
1 cup chopped celery
2 teaspoons chopped garlic
2 teaspoons chopped fresh chives
1 1/2 teaspoons dried minced onion
1 (12 fluid ounce) can or bottle baby carrots, drained
1 (12 fluid ounce) can or bottle raspberry preserves
1 1/2 cups chopped green bell pepper
1 cup sliced almonds
1 1/2 tablespoons lemon juice
1 teaspoon dried minced onion
In a heavy pot, combine the onion, celery and garlic. Bring to a boil over medium heat, stirring constantly.
Reduce heat to medium, and mix in the garlic, chives, onion, carrots, raspberry preserves, bell pepper and almonds. Bring to a low simmer, and combine with the soup. Cook, stirring constantly, for 2 minutes. Pour mixture over the pot.
Cook and stir for 10 minutes at a time.
Return heat to medium-low, and add water to soup. Cook and stir for 12 minutes. Return to a low boil, reduce heat to low, and simmer for 5 minutes, stirring occasionally. Return to a low, low heat, and cook for 2 minutes, scraping up all the soup.
Return all the water to the soup and stir well. Return to a medium heat and add butter or margarine. Cook and stir for 1 to 2 minutes, stirring occasionally, until butter begins to melt. Bring to a low simmer before stirring; do not over-blend soup. Lower heat until just below a low simmer, stirring frequently. The soup should thicken and thicken quickly.
Return all the sauce to the pot, and stir together with the potatoes, carrots and bell pepper. Add almonds and water chicken broth until well mixed. Season with lemon juice. Spoon over bowl of soup mixture.