Low Fat Soup Recipes

Ingredients:

1 tbsp margarine
1 tsp fresh gingerroot, peeled and minced
2 large shallots, minced
1/2 orange, minced , zest of
1 lb carrots -peeled and shredded
3 cup low-fat reduced-sodium chicken brot
1/2 cup orange juice
1/4 cup whole milk

Instructions:

1. In large pot over medium heat, melt margarine. Add ginger, shallots and
orange zest; saute 3 to 5 minutes, stirring frequently, until vegetables
change color. Add carrots; saute 2 minutes longer.

2. Add chicken broth and orange juice. Reduce heat to low and cook,
covered, until carrots are very soft, about 25 to 30 minutes.

3. Drain vegetables and reserve the cooking liquid.

4. Add the vegetables and 2 cups of the liquid to glass blender jar. Place
cover on jar securely and blend or puree until smooth, about 30 to 40
seconds.

5. Transfer pureed vegetables and reserved cooking liquid to pot. Add milk;
stir to combine.

6. Chill at least 1 hour before serving. Note: May be made in advance and
refrigerated up to 3 days.

Per serving: About 90 cal, 3 g pro, 13 g car, 3 g fat, 30% from fat, 1 mg
chol, 89 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6