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Categories:Viewed: 114 - Published at: 8 years ago
Ingredients
- 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
Method
- 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.
