Carrot Soup

Carrot Soup

2 cans (14-1/2 oz each) vegetable broth
1 lb carrots (6 medium), peeled and thinly sliced
1 small potato (4 oz), peeled and thinly sliced (or one celery root)
1 small onion, thinly sliced

Ginger Cream
1/4 C reduced-fat sour cream
1/2 t ground ginger

1. Bring broth, carrots, potato and onion to a boil in a 3-qt saucepan. Reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender. Remove from heat; let cool slightly.
2. Meanwhile mix Ginger Cream ingredients in a small bowl. Leave in bowl or scrape into a small plastic ziptop bag; seal bag.
3. Puree soup in batches in a blender until creamy and smooth; ladle into bowls.
4. Top each serving with a dollop of ginger cream or pipe from ziptop bag.

**Some foods that complement celery root are nutmeg, cinnamon, garlic. I prefer celery root to potatoes for this dish

Per serving: 114 cal, 3 g pro, 20 g car, 4 g fiber, 3 g fat, 5 mg chol, 902 mg sod