Carrot Soup

Carrot Soup
Servings: 4


  • 1 pound baby carrots
  • 1 tablespoon water
  • 3 cups nonfat chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • Reduced-fat sour cream

Make It

1. Place carrots and water in microwave-safe pie plate. Cover with plastic wrap; vent one 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 sour cream on each serving.