| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
5 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
c |
Chopped onions |
| 1 |
lb |
Chopped carrots |
| 1 |
lb |
Chopped parsnips |
| 2 |
tb |
Fresh chopped ginger root |
| 32 |
oz |
Defatted chicken stock |
| 3 |
tb |
Unsweetened orange juice |
INSTRUCTIONS
I have not seen any recipes for carrot soup. Here's one that was printed in
a past issue of Cooking Light Magazine.
Coat a soup pot with cooking spray. Add onion; saute 3 minutes. Add carrot,
parsnip, and ginger root; cook for 10 minutes, stirring often. Add broth;
bring to a boil. Cover, reduce heat, and simmer 20 minutes. Let cool
slightly. Puree mixture. Add orange juice; cook until thoroughly heated.
About 160 calories a serving, 2 gms. or less of fat, 0 sat. fat.
Posted to Digest eat-lf.v097.n020 by "bill pawelko"
<billjr1@bellatlantic.net> on Jan 19, 1998
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