• 1 teaspoon canola or corn oil 
• 1 pound medium carrots, cut crosswise into 1/8-inch slices 
• 1 medium onion, chopped 
• 1 14.5 ounce can fat-free, low sodium chicken broth 
• 1 teaspoon ground ginger 
• 1/8 teaspoon salt 
• 1/8 teaspoon cayenne 
• 1 cup fat-free half and half 
• 1 tablespoon light tub margarine 
• 1/8 teaspoon salt 
• 1/4 cup snipped fresh cilantro

Heat in a large sauce pan over medium-high heat. Add the oil and swirl to coat the bottom. Cook the carrots and onion for 6 minutes, or until the onion is soft, stirring frequently.

Stir in the broth, ginger, 1/8 teaspoon of salt and cayenne. Bring to a boil. Reduce the heat and simmer, covered, for 15 minutes or until the carrots are very tender.

In blender or food processor, process 1 cup carrot mixture until smooth. Add the remaining mixture 1 cup at a time, processing until smooth. Add the remaining mixture 1 cup at a time, processing until smooth after each addition.

Return the mixture to the saucepan. Stir in the half and half, margarine and 1/8 teaspoon of salt. Cook over medium heat for 2 to 3 minutes or until heated through. Ladle into soup bowls. Sprinkle with cilantro.

Calories 128 Total Fat 2.5g Saturated Fat 0.0g Polyunsaturated fat 0.5g Monounsaturated fat 1.5g Cholesterol 0mg Sodium 333mg Carbohydrates 23g Total Sugars 11g Dietary Fiber 4g Protein 7g

As recipes submitted are provided by third parties, SCAI makes no representation as to the health or other benefits of these recipes.