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Carrot-Ginger Soup

soups & stews

1 tablespoon margarine
1 teaspoon fresh gingerroot; peeled and minced
2 large shallots; minced
1/2 orange; minced , zest of
1 pound carrots
--peeled and shredded
3 cups low-fat reduced-sodium chicken brot
1/2 cup orange juice
1/4 cup whole milk

1. In large pot over medium heat, melt margarine. Add ginger, shallots and orange zest; saute 3 to 5 minutes, stirring frequently, until vegetables change color. Add carrots; saute 2 minutes longer.

2. Add chicken broth and orange juice. Reduce heat to low and cook, covered, until carrots are very soft, about 25 to 30 minutes.

3. Drain vegetables and reserve the cooking liquid.

4. Add the vegetables and 2 cups of the liquid to glass blender jar. Place cover on jar securely and blend or puree until smooth, about 30 to 40 seconds.

5. Transfer pureed vegetables and reserved cooking liquid to pot. Add milk; stir to combine.

6. Chill at least 1 hour before serving. Note: May be made in advance and refrigerated up to 3 days.

Per serving: About 90 cal, 3 g pro, 13 g car, 3 g fat, 30% from fat, 1 mg chol, 89 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 6 servings

Preparation Time: 0:00

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