Carrot and Ginger Soup
2 tbsp. butter or
low-cholesterol margarine
4 slices fresh ginger peeled and chopped fine
4 med. carrots peeled and sliced
2 13 oz. cans chicken broth (any type)
1 cup milk (can be low or non-fat) (fat free half and
half is very good)
In a saucepan, melt the butter and
sauté the ginger until it's sizzling. Add
the carrots and stir fry them for about 3 minutes. Pour in the broth and
simmer
uncovered until the carrots are very tender, between 10 and 15
minutes. In a food
processor or blender, puree the soup in batches.
Whisk in the milk and reheat the soup. Do
not boil.
