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Carrot And Ginger Soup

Healthycooking's picture
Ingredients
  Butter/Low cholesterol margarine 2 Tablespoon
  Fresh ginger slice 4 , peeled and finely minced to make 1 1/2 tablespoon
  Carrots 3⁄4 Pound, scraped and sliced (4 Medium Ones)
  Canned chicken broth 26 Ounce (2 Cans Of 13 Ounce Each, Preferable Low Salt)
  Milk 1 Cup (16 tbs) (Can Be Low Fat)
Directions

In a saucepan, melt the butter and saute the ginger until it's sizzling.
Add the carrots and stir-fry them for about 3 minutes.
Pour in the broth and simmer uncovered until the carrots are quite tender, 10 to 15 minutes.
In a food processor or blender, puree the soup in 2 or more batches (hot foods expand when beaten).
The recipe may be prepared to this point and refrigerated for later use.
Whisk in the milk and reheat the soup, but don't boil it or it will separate.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Healthy

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