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Carrot And Ginger Soup

soups & stews

2 tablespoons canola oil
--or vegetable oil
2 leeks; thinly sliced
--white part only
6 carrots; peeled and thinly
-- sliced
1 large red potato; peeled and
-- coarsely diced
2 teaspoons minced fresh ginger
4 cups poultry stock
1/2 cup fresh orange juice
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
salt; to taste
fresh mint sprigs

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

2. In food processor fitted with metal blade, process soup 15 seconds, in batches, leaving some chunky texture. Add orange juice, orange zest, cinnamon, pepper and salt. Stir well.

3. To serve, ladle into individual bowls. Garnish with mint sprigs.

Makes 4 servings. Preparation time: 25 minutes. Cooking time: 35 minutes.

Per serving: About 211 cal, 5 g pro, 31 g car, 9 g fat, 38% cal from fat, 0 mg chol, 240 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 4 servings

Preparation Time: 0:00

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