| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Home3 | 1 | servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1 | tb | Olive oil |
| 1 | Diced yellow onion | |
| 4 | Chopped carrots | |
| 1 | Chopped celery stalk | |
| 2 | Minced garlic cloves | |
| 1 | 1 inch piece ginger – grated | |
| 4 | c | Chicken stock |
| Salt and pepper | ||
| 4 | oz | Low-fat cream cheese |
INSTRUCTIONS
Directions: In a large soup pot, heat the butter and oil. Add the onion, carrots, celery, garlic and ginger. Saut. over medium heat until onions are tender. Add the chicken stock and season with salt and pepper. Bring the mixture to a boil, reduce heat and allow to simmer for 45 minutes until carrots are very tender. Remove from heat and puree in batches in a blender with the low-fat cream cheese. Strain the soup and either serve hot or chill. Garnish with chopped scallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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