Carrot And Ginger Soup
2 tablespoons canola oil
1. In saucepan over medium heat, warm oil. Add leeks and saute, stirring, about 2 minutes, until softened. Add carrots, potato and ginger; saute about 5 to 6 minutes, until vegetables are just softened. Reduce heat to medium-low, add Poultry Stock and simmer, uncovered, about 25 minutes, until vegetables are tender when pressed with a fork
Contributor: Low-Fat Meals, Vol. VI, #3
Yield: 4 servings
Preparation Time: 0:00
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