Carrot Soup

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound baby carrots
  • 3 cups nonfat chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • Reduced-fat sour cream, for garnish
Directions

Place carrots and 1 tablespoon water in microwave-safe pie plate. Cover with plastic wrap; vent 1 corner. Microwave on high power for 10 minutes. Transfer carrots to blender. Add chicken broth, salt, ginger and pepper. Blend until smooth. Serve warm with dollop of reduced-fat sour cream on each serving.


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