Low-Fat Cream Of Carrot Soup

Ingredients and Instructions

5 each carrots, cooked

2 each potatoes, cooked

1 each onion, cooked

1 each chicken broth, 10 oz can

1 each water, 10 oz can

1 tablespoon curry powder

1 teaspoon ginger root, fresh, minced

1 salt, to taste

1 pepper, to taste

In blender, puree carrots, potatoes and onion until smooth; add to microwaveable bowl. Add chicken broth, water, curry powder, gingerroot and salt and pepper to taste. Heat at high for 4 minutes or until heated through, stirring once.