Low-Fat Cream Of Carrot Soup Recipe

Ingredients

5 cooked carrots
2 cooked peeled potatoes
1 cooked onion
1 can chicken broth (10 oz.)
1 can water (10 oz.)
1 tbsp curry powder
1 tsp minced fresh ginger root
1 salt and pepper to taste


Directions

In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger
root and salt and pepper to taste. Heat at high for 4 minutes or
until heated through, stirring once.

Source: Oakville Journal- Aug. 20, 1996


Servings: 1 servings

 

 

Low-Fat Cream Of Carrot Soup Recipe brought to you by Recipe Ideas


Categories: Soup; Vegetable


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In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new tastes led to an eruption in books on cooking, most of which are kept safe in private collections.

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We hope you enjoy this Low Fat Cream Of Carrot Soup recipe.

 


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