| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Water |
| 4 | Carrots (about 3/4 pound); grated coarse | |
| 1/2 | ts | Sugar |
| 1 | tb | Grated peeled fresh gingerroot |
| 3/4 | c | Vegetable broth; or to taste |
| 2 | c | Boiling water |
| 1 | ts | Fresh lemon juice; or to taste |
INSTRUCTIONS
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@bdm.com> on Nov 19, 1997
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