Carrot & Ginger Soup

From Meigan

1/4 cup low-sodium chicken broth
1 lb peeled, sliced carrots
1 can (14.5 oz) whole peeled tomatoes
2 large onions, chopped
1 garlic clove, minced
1/2 c orange juice, unsweetened
2 Tbsp chopped parsley
2 tsp salt-free seasoning
Pepper to taste
1 tsp ginger
1/2 cup fat-free milk
1/4 cup low fat margarine

Place the chicken broth, carrots, tomatoes, onions, garlic, orange juice, parsley, salt-free seasoning, pepper & ginger in a large stockpot. Cover with water & cook until tender (on low - for about an hour). Remove the pot when tender & puree in a food processor. Return to the pot & add the fat-free milk & margarine. Stir & simmer for approx. 10 more minutes. This can be served in a cleaned out pumpkin & heated in a warm ove for about 5 minutes.

8 servings


I usually use about 1/2 as much onion, skip the parsley (because I never have it on hand), up the chicken broth to 1 cup, use salt, cream & butter! I guess I like my soups a bit richer & less healthy! Yummy fall goodness!