----- Now You're Cooking! v4.20 [Meal-Master Export Format]

      Title: Low-Fat Cream Of Carrot Soup
 Categories: soups, vegetables
      Yield: 1 servings

      5    cooked carrots
      2    cooked peeled potatoes
      1    cooked onion
      1    can chicken broth (10 oz.)
      1    can water (10 oz.)
      1 tb curry powder
      1 ts minced fresh ginger root
      1    salt and pepper to taste

  In blender, puree carrots, potatoes and onion until smooth; add to         
  microwaveable bowl.  Add chicken broth, water, curry powder, ginger        
  root and salt and pepper to taste.  Heat at high for 4 minutes or          
  until heated through, stirring once.                                       
                                                                             
  Source: Oakville Journal- Aug. 20, 1996                                    
                                                                             

-----