Title: Gingered Carrot Soup
Categories: None
Yield: 1 Servings

1 tb Water
4 Carrots (about 3/4 pound);
-grated coarse
1/2 ts Sugar
1 tb Grated peeled fresh
-gingerroot
3/4 c Vegetable broth; or to taste
2 c Boiling water
1 ts Fresh lemon juice; or to
-taste

Saute the carrots in the water for 2 minutes. Add the sugar, the
gingerroot, the broth, and the boiling water simmer until the carrots are
tender. In a blender( I use a hand blender) puree the mixture with the
lemon juice and salt and pepper to taste and divide the soup between 2
bowls.

Serves 2

Posted to fatfree digest V97 #270 by Amy Oilman on Nov
19, 1997