I used this recipe as a starting point, and then like so many others, adapted it to make it right for our family. I made a lower calorie version of this recipe. I sliced and peeled 7 lbs of carrots and 2 large onions. I boiled these in 4 quarts of vegetable broth, along with a medium sized piece of fresh ginger that I shredded into the pot. I just wanted a hit of ginger in my soup, so I'd say I only used about 1/4-1/3 cup of ginger for the entire batch. When the vegetables were soft, I used my immersable blender to make everything pureed. Then I added about a quart of fat free half and half. This can be as thick or thin as you like by using more or less veggie broth. Salt and pepper to taste. It was delicious and perfect as is, or add a dollop of sour cream and a few croutons if you don't mind the extra calories.
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I used this recipe as a starting point, and then like so many others, adapted it to make it...