Golden Carrot Soup - cooking recipe

Ingredients

3/4 lb. carrots, diced (about 2 c.)
1 medium potato, peeled and diced (about 1 c.)
2 Tbsp. oil or margarine
1 tsp. salt
1 tsp. honey
3 c. water
1/2 c. nonfat dry milk powder
1/4 tsp. ground ginger

Preparation

Combine vegetables, oil, salt and honey in a 3-quart soup pot. Cover and stew over moderate heat for 15 minutes.
Add 2 1/2 cups water.
Bring to a boil, cover and simmer for 15 minutes until vegetables are tender.
Puree in a food mill, blender or processor.
Dissolve milk powder in remaining 1/2 cup water and add to carrot puree along with ginger.
Heat through without boiling.
Yield:
4 servings.