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Low-Fat Carrot Ginger Soup

By Roberta Lee, M.D.
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Low-Fat Carrot Ginger SoupTK

Recipe information

  • Yield

    Serves 2

Ingredients

1 package frozen carrots
1 1/2 cup hot water
1 cube vegetable or chicken bouillon
1/2 cup of skim milk
1 tsp ginger, grated
1 tsp honey

Preparation

  1. In a blender put 1 package of frozen carrots, hot water, 1 cube vegetable or chicken bouillon, skim milk, grated ginger, and honey. Puree and warm in microwave for 2 minutes.

From The SuperStress Solution by Roberta Lee, M.D. Copyright © 2010 by Roberta Lee, M.D. Published by Random House. All rights reserved.
For more information, please visit Dr. Lee's website at The SuperStress Solution.com
TagsSoupSoup/StewCarrotRoot VegetableVegetableGingerHerbs & SpicesStarterDinnerLunchVegetarianNut FreeGluten FreeEasyBlenderMicrowaveCookbooks
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