Orange Roughy & Carrot Soup
|Orange roughy fillets||8 Ounce|
|Thinly sliced carrots||3 Cup (48 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Canned ready to serve chicken broth||14 1⁄2 Ounce (1 Can)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
Place orange roughy in 9-inch square baking dish.
Cover with plastic wrap.
Microwave at High for 3 to 4 minutes, or until fish flakes easily with fork, turning fillets over after half the cooking time.
In 2-quart casserole, combine margarine, carrots, chopped onion and ginger.
Microwave at High for 8 to 13 minutes, or until carrots are very tender, stirring every 2 minutes.
In food processor or blender, combine carrot mixture and orange juice.
Process until smooth.
Return mixture to 2-quart casserole.
Stir in broth and salt.
Cut orange roughy into bite-size pieces.
Stir into soup.
Microwave at High for 3 to 7 minutes, or until heated through, stirring gently every 2 minutes.
Sprinkle each serving with green onions.