Cold Ginger-carrot Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 10 | Servings | |
INGREDIENTS
| 1 | T | Ginger, minced |
| 2 | Cloves garlic, minced | |
| 1/2 | c | Onion, chopped |
| 2 | T | Margarine |
| 5 | c | Carrots, sliced |
| 2 | Nonfat chicken broth | |
| 1 | Water | |
| 1/4 | c | Lime juice, fresh |
| Nonfat yogurt, as garnish |
INSTRUCTIONS
In a soup pot or large casserole, saute ginger, garlic, and onion in margarine until tender. Stir in carrots. Add chicken broth and water and simmer until carrots are tender (about 20 minutes.) Add lime juice and puree soup in blender until smooth. Chill or serve warm. Top each soup bowl with a large dollop of yogurt. Notes: This is one of our favorites.....the lime juice does it Per serving: 50 Calories; 2g Fat (41% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 132mg Sodium Posted to FOODWINE Digest 02 Dec 96 Recipe by: Eater's Choice/tpogue@idsonline.com From: terry pogue <tpogue@IDS2.IDSONLINE.COM> Date: Mon, 2 Dec 1996 21:28:38 +0100
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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 71.4mg
Potassium: 229.6mg
Carbohydrates: 7.7g
Fiber: 2g
Sugar: 3.5g
Protein: <1g