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Carrot and Ginger Soup

2 tbsp.  butter or low-cholesterol margarine
4 slices fresh ginger peeled and chopped fine
4 med. carrots peeled and sliced
2 13 oz. cans chicken broth (any type)
1 cup milk (can be low or non-fat) (fat free half and half is very good)

In a saucepan, melt the butter and sauté the ginger until it's sizzling.  Add
the carrots and stir fry them for about 3 minutes.  Pour in the broth and
simmer uncovered until the carrots are very tender, between 10 and 15
minutes.  In a food processor or blender, puree the soup in batches. 
Whisk in the milk and reheat the soup.  Do not boil.


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