Low-Fat Cream Of Carrot Soup
| 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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