Chilled Carrot Soup

• 1 pound carrots, chopped Target 2 lb For $3.00 thru 02/06
• 1/2 cup water
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 teaspoon white pepper
• dash ground ginger
• 1/2 of an 8-ounce carton light dairy sour cream
• celery leaves (optional)

1. 1.
2. In a medium saucepan cook carrots in water for 15 to 20 minutes or until very tender.
3. Drain in a colander.
4. Add half of the carrots and half of the chicken broth to a blender container or food processor bowl.
5. Cover and blend or process until carrots are smooth; transfer mixture to a large mixing bowl.
6. Repeat with remaining carrots and chicken broth.
7. Stir in white pepper and ground ginger.
8. Cover and chill for 2 to 24 hours.
9. 2.
10. Before serving, stir in sour cream.
11. Top each serving with celery leaves, if desired.
12. Makes 4 to 6 servings.

carrots, water, chicken broth, white pepper, ground ginger, light dairy sour cream, celery

Taken from www.kraftrecipes.com/recipes/chilled-carrot-soup-147500.aspx (may not work)