Recipe - Gingered Carrot-And-Parsnip

Vegetable cooking spray
1 cup Chopped onions
1 pound Chopped carrots
1 pound Chopped parsnips
2 tablespoon Fresh chopped ginger root
32 ounce Defatted chicken stock
3 tablespoon Unsweetened orange juice

I have not seen any recipes for carrot soup. Here's one that was printed in
a past issue of Cooking Light Magazine.

Coat a soup pot with cooking spray. Add onion; saute 3 minutes. Add carrot,
parsnip, and ginger root; cook for 10 minutes, stirring often. Add broth;
bring to a boil. Cover, reduce heat, and simmer 20 minutes. Let cool
slightly. Puree mixture. Add orange juice; cook until thoroughly heated.

About 160 calories a serving, 2 gms. or less of fat, 0 sat. fat.

Posted to Digest eatlf.v097.n020 by "bill pawelko"
billjr1@bellatlantic.net on Jan 19, 1998