Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Water |
| 4 \N | 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