Recipe - Gingered Carrot Soup

1 tablespoon Water
4 Carrots (about Three fourths pound);
grated coarse
One half teaspoon Sugar
1 tablespoon Grated peeled fresh
gingerroot
Three fourths cup Vegetable broth; or to taste
2 cup Boiling water
1 teaspoon Fresh lemon juice; or to
taste

Saute the carrots in the water for 2 minutes. Add the sugar, the
gingerroot, the broth, and the boiling water simmer until the carrots are
tender. In a blender( I use a hand blender) puree the mixture with the
lemon juice and salt and pepper to taste and divide the soup between 2
bowls.

Serves 2

Posted to fatfree digest V97 #270 by Amy Oilman AOilman@bdm.com on Nov
19, 1997