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Instructions |
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Heat the butter in a 4 quart saucepan over medium high heat. Add tyhe carrots, onion and potato. Cook for 5 minutes or until the veggies are ctender.
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Stir in the broth, ginger and pepper. Heat to a boil. Reduce heat to low. Cover and cook for 20 minutes or until the veggies are tendere.
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Place 1/3 of the carrot mixture into a blender. Cover and blend until smooth. Pour into a bowl. Repeat process for remaining carrot mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat until hot.
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1 weight watchers point
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| Serving
Suggestions |
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Garnish with parsley.
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Originally Submitted
5/15/2008
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