Gingered carrot-and-parsnip
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | cup | Chopped onions |
| 1 | pounds | Chopped carrots |
| 1 | pounds | Chopped parsnips |
| 2 | tablespoons | Fresh chopped ginger root |
| 32 | ounces | Defatted chicken stock |
| 3 | tablespoons | Unsweetened orange juice |
Directions
I have not seen any recipes for carrot soup. Here's one that was printed in a past issue of Cooking Light Magazine.
Coat a soup pot with cooking spray. Add onion; saute 3 minutes. Add carrot, parsnip, and ginger root; cook for 10 minutes, stirring often. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Let cool slightly. Puree mixture. Add orange juice; cook until thoroughly heated.
About 160 calories a serving, 2 gms. or less of fat, 0 sat. fat.
Posted to Digest eat-lf.v097.n020 by "bill pawelko" <billjr1@...> on Jan 19, 1998
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