Recipe courtesy of Family Circle Magazine

Carrot Soup

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  • Level: Easy
  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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.