Recipe - Cold Ginger-Carrot Soup

1 tablespoon Ginger, minced
2 Cloves garlic, minced
One half cup Onion, chopped
2 tablespoon Margarine
5 cup Carrots, cut or sliced up
2 cn Nonfat chicken broth
1 cn Water
One fourth cup Lime juice, fresh
Nonfat yogurt, as garnish

In a soup pot or large casserole, saute ginger, garlic, and onion in
margarine until tender. Stir in carrots. Add chicken broth and water and
simmer until carrots are tender (about 20 minutes.) Add lime juice and
puree soup in blender until smooth. Chill or serve warm. Top each soup bowl
with a large dollop of yogurt.

Notes: This is one of our favorites.....the lime juice does it
Per serving: 50 Calories; 2g Fat (41% calories from fat); 1g Protein; 7g
Carbohydrate; 0mg Cholesterol; 132mg Sodium

Posted to FOODWINE Digest 02 Dec 96

Recipe by: Eater's Choice/tpogue@idsonline.com

From: terry pogue tpogue@IDS2.IDSONLINE.COM

Date: Mon, 2 Dec 1996 21:28:38 +0100