ashlee
07-02-2001, 06:50 AM
This recipe was in the latest WW. magazine.
Makes 4 servings
3 carrots, scrubbed and thinly sliced
2 cups chicken broth
2 tsp. minced, peeled gingerroot
2 garlic cloves, minced
1/4 tsp. freshly ground pepper
1/4 tsp. ground allspice
1 cup low fat (1%) milk
In a large saucepan or Dutch oven, combine carrots, broth, gingerroot, garlic, pepper and allspice; bring to a boil.
Reduce heat and simmer until carrots are tender, about 10 mins.
Transfer to blender, add milk and puree.
Return to saucepan and cook, stirring until heated through, 2-3 mins.
Do not let soup boil.
Ashlee smile.gif
Makes 4 servings
3 carrots, scrubbed and thinly sliced
2 cups chicken broth
2 tsp. minced, peeled gingerroot
2 garlic cloves, minced
1/4 tsp. freshly ground pepper
1/4 tsp. ground allspice
1 cup low fat (1%) milk
In a large saucepan or Dutch oven, combine carrots, broth, gingerroot, garlic, pepper and allspice; bring to a boil.
Reduce heat and simmer until carrots are tender, about 10 mins.
Transfer to blender, add milk and puree.
Return to saucepan and cook, stirring until heated through, 2-3 mins.
Do not let soup boil.
Ashlee smile.gif