Low-Fat Cream of Carrot Soup
Categories: Cream of, Low Fat, Potato, Onion, Carrot, Chicken Broth, Chicken, Vegetables, Soups
5 Cooked carrots
2 Cooked peeled potatoes
1 Cooked onion
one 10 ounce can of chicken broth
one 10 ounce can of water
1 tablespoon of curry powder
1 teaspoon of minced fresh ginger root
Salt and pepper to taste |
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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 Posted to MM-Recipes Digest V3 #229 Date: Fri, 23 Aug 1996 17:16:20 -0400 From: Cindy J Hartlin <cjhartlin@accent.net> |
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