Low-Fat Cream Of Carrot Soup
Nothing's wrong with trying this creamy, low-fat soup made with carrots, potatoes and a teaspoon of ginger root.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
carrots
cooked |
|
| 2 | each |
potatoes
cooked |
|
| 1 | each |
onions
cooked |
|
| 1 | each |
chicken broth
10 oz can |
*
|
| 1 | each |
water
10 oz can |
*
|
| 1 | tablespoon |
curry powder
|
|
| 1 | teaspoon |
ginger root
fresh, minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
carrots
cooked |
|
| 2 | each |
potatoes
cooked |
|
| 1 | each |
onions
cooked |
|
| 1 | each |
chicken broth
10 oz can |
*
|
| 1 | each |
water
10 oz can |
*
|
| 15 | ml |
curry powder
|
|
| 5 | ml |
ginger root
fresh, minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
In blender, purée carrots, potatoes and onion until smooth; add to microwaveable bowl. Add chicken broth, water, curry powder, gingerroot and salt and pepper to taste. Heat at high for 4 minutes or until heated through, stirring once.
