Low-Fat Cream Of Carrot Soup |
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Category |
Chicken |
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Ingredients And Procedures |
| Ingredients | | | 5 | each | carrots, cooked | | | 2 | each | potatoes, cooked | | | 1 | each | onion, 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 | | salt, to taste | | | 1 | | pepper, to taste | | | | | |
Directions:
| In blender, puree 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.
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