Carrot Soup

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

1. Place carrots and 1 tablespoon water in microwave-safe pie plate.
2. Cover with plastic wrap; vent 1 corner.
3. Microwave on high power for 10 minutes.
4. Transfer carrots to blender.
5. Add chicken broth, salt, ginger and pepper.
6. Blend until smooth.
7. Serve warm with dollop of reduced-fat sour cream on each serving.

carrots, nonfat chicken, salt, ground ginger, pepper, sour cream

Taken from www.foodnetwork.com/recipes/carrot-soup-recipe0.html (may not work)