Gingered carrot soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Water |
| 4 | Carrots (about 3/4 pound); grated coarse | |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Grated peeled fresh gingerroot |
| ¾ | cup | Vegetable broth; or to taste |
| 2 | cups | Boiling water |
| 1 | teaspoon | Fresh lemon juice; or to taste |
Directions
Saute the carrots in the water for 2 minutes. Add the sugar, the gingerroot, the broth, and the boiling water simmer until the carrots are tender. In a blender( I use a hand blender) puree the mixture with the lemon juice and salt and pepper to taste and divide the soup between 2 bowls.
Serves 2
Posted to fatfree digest V97 #270 by Amy Oilman <AOilman@...> on Nov 19, 1997
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