- 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
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.
Recipe courtesy of Family Circle Magazine