Cold ginger-carrot soup

Yield: 10 Servings

Measure Ingredient
1 tablespoon Ginger, minced
2 \N Cloves garlic, minced
½ cup Onion, chopped
2 tablespoons Margarine
5 cups Carrots, sliced
2 cans Nonfat chicken broth
1 can Water
¼ cup Lime juice, fresh
\N \N Nonfat yogurt, as garnish

In a soup pot or large casserole, saute ginger, garlic, and onion in margarine until tender. Stir in carrots. Add chicken broth and water and simmer until carrots are tender (about 20 minutes.) Add lime juice and puree soup in blender until smooth. Chill or serve warm. Top each soup bowl with a large dollop of yogurt.

Notes: This is one of our favorites.....the lime juice does it Per serving: 50 Calories; 2g Fat (41% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 132mg Sodium Posted to FOODWINE Digest 02 Dec 96 Recipe by: Eater's Choice/tpogue@...

From: terry pogue <tpogue@...> Date: Mon, 2 Dec 1996 21:28:38 +0100

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