Carrot Soup

Ingredients:
3 large carrots
2 tblsp olive oil
1/2 cup chopped onion
1 14oz can chicken broth
1 12oz can evaporated non-fat milk
1/3 tsp ground ginger
1/4 tsp ground cinnamon
1 tblsp dark brown sugar
1 medium baking potato
salt to taste

Directions:
Peel and chop carrots. Steam carrots until tender. Saute chopped onion in olive oil in a dutch skillet over low heat until tender. Peel and boil 1 medium baking potato until tender. Add chicken broth, carrots, and potatoes, ginger, cinnamon and brown sugar to onions. Salt lightly. Simmer 5 minutes. Puree in a food processor. Return pureed mixture to the dutch skillet and stir in evaporated non-fat milk slowly, stirring over medium heat. Serve.

This soup is 195 calories per cup.

An original recipe by Sheree Thoburn