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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Place carrots and 1 tablespoon water in microwave-safe pie plate. Cover with plastic wrap; vent 1 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 reduced-fat sour cream on each serving.
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