Recipe - Low-Fat Cream Of Carrot Soup

5 Cooked carrots
2 Cooked peeled potatoes
1 Cooked onion
1 Can chicken broth (10 oz.)
1 Can water (10 oz.)
1 tablespoon Curry powder
1 teaspoon Minced fresh ginger root
Salt and pepper to taste

In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger
root and salt and pepper to taste. Heat at high for 4 minutes or
until heated through, stirring once.

Source: Oakville Journal Aug. 20, 1996
Posted to MMRecipes Digest V3 #229

Date: Fri, 23 Aug 1996 17:16:20 0400

From: Cindy J Hartlin cjhartlin@accent.net