Low-Fat Carrot Ginger Soup
This recipe contains the beginner cook’s magic word: “microwave”. It is a low-fat, three-step recipe that’s perfect for the culinarily-challenged and goes from raw ingredients to steaming soup in less than 10 minutes. One serving contains 5% of your daily sodium intake, whereas an equivalent portion of a typical canned soup contains 55%. High quantities of vitamin A and fibre only add to this soup’s appeal.
Ingredients:
| Frozen carrots | 10 oz | – |
| Hot water | 1 ½ cups | – |
| Vegetable or chicken bouillon | 1 cube | – |
| Skim milk | ½ cup | – |
| Ginger, grated | 1 tsp | – |
| Honey | 1 tsp | – |
Directions:
- Put all ingredients into blender, and puree.
- Warm in microwave for 2 minutes.
- Garnish as desired, and serve hot.
Makes 2 servings (386 g/ serving).
