Low-fat cream of carrot soup

Yield: 1 Servings

Measure Ingredient
5 \N Cooked carrots
2 \N Cooked peeled potatoes
1 \N Cooked onion
1 \N Can chicken broth (10 oz.)
1 \N Can water (10 oz.)
1 tablespoon Curry powder
1 teaspoon Minced fresh ginger root
\N \N Salt and pepper to taste

In blender, puree carrots, potatoes and onion until smooth; add to microwaveable bowl. Add chicken broth, water, curry powder, ginger root and salt and pepper to taste. Heat at high for 4 minutes or until heated through, stirring once.

Source: Oakville Journal- Aug. 20, 1996

Similar recipes