Yield: 1 Servings
|4||Carrots (about 3/4 pound); grated coarse|
|1 tablespoon||Grated peeled fresh gingerroot|
|¾ cup||Vegetable broth; or to taste|
|2 cups||Boiling water|
|1 teaspoon||Fresh lemon juice; or to taste|
Saute the carrots in the water for 2 minutes. Add the sugar, the gingerroot, the broth, and the boiling water simmer until the carrots are tender. In a blender( I use a hand blender) puree the mixture with the lemon juice and salt and pepper to taste and divide the soup between 2 bowls.
Posted to fatfree digest V97 #270 by Amy Oilman <AOilman@...> on Nov 19, 1997