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Low-Fat Carrot Ginger Soup

posted by Jennifer
Low-Fat Carrot Ginger Soup

This recipe contains the beginner cook’s magic word: “microwave”. It is a low-fat, three-step recipe that’s perfect for the culinary-challenged and goes from raw ingredients to steaming soup in less than 10 minutes. One serving contains 5% of your daily sodium intake, whereas an equivalent portion of a typical canned soup contains 55%. High quantities of vitamin A and fiber only add to this soup’s appeal.

Ingredients

Frozen carrots – 10 oz
Hot water  – 1 ½ cups
Vegetable or chicken bouillon – 1 cube
Skim milk – ½ cup
Ginger, grated – 1 tsp
Honey – 1 tsp

Directions:

  1. Put all ingredients into blender, and puree.
  2. Warm in microwave for 2 minutes.
  3. Garnish as desired, and serve hot.

Makes 2 servings (386g/ serving)

Download Recipe in PDF

Written by: Jennifer Broxterman, Registered Dietitian & Sports Nutritionist
Runners Feed in partnership with NutritionRx
Website: www.nutritionrx.ca
Phone: (519) 520-9549
Email: jennifer@nutritionrx.ca or  jennifer@runnersfeed.com

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