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 culinarily-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 fibre only add to this soup’s appeal.

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


  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 (386 g/ serving).