Gingered carrot soup

Yield: 1 Servings

Measure Ingredient
1 tablespoon Water
4 Carrots (about 3/4 pound); grated coarse
½ teaspoon Sugar
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.

Serves 2

Posted to fatfree digest V97 #270 by Amy Oilman <AOilman@...> on Nov 19, 1997

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