| 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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