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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Wish I could bathe in it...
Rated: 5 stars out of 5