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 Creamy Carrot Soup with Apples and Ginger

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Tami

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Posts : 320
Join date : 2009-04-27
Age : 59
Location : South Carolina

PostSubject: Creamy Carrot Soup with Apples and Ginger   Thu May 21, 2009 12:12 pm

Creamy Carrot Soup with Apples and Ginger

Serving Size: 8

1 pound carrots -- cut in 1" slices
1/2 pound parsnips -- cut in 1" pieces
1 pound Granny Smith apples -- cut in 1" pieces
1 teaspoon black pepper
1 teaspoon garlic powder
4 cups low sodium vegetable broth
2 cups water
1 tablespoon fresh ginger root -- grated

FOR EXTRA FLAVOR: You can roast the vegetables in the oven at 400 degrees F. for 10 - 12 minutes. This really brings out the sweetness in them.

Take vegetables, broth, water, garlic powder and pepper and place in slow cooker on LOW for 6 - 8 hours.

Thirty minutes prior to serving puree in the blender or using an immersion blender. Add grated ginger and season with salt to taste.

Per Serving : 91 Calories; trace Fat (2.1% calories from fat); 7g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 282mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat.

NOTES : This soup is wonderful to serve for company with a bit of cream on top.
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