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Gingered Carrot Soup

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soups low fat vegetarian thanksgiving lunch
Photo: Williams-Sonoma


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Ingredients for 6 servings

1 Tbs. olive oil

6 large carrots, peeled and cut into chunks

1 onion, thinly sliced

2 celery stalks, thinly sliced

3 Tbs. chopped celery leaves

2 cups water

2 cups vegetable stock or canned broth

1 slice whole wheat sandwich bread, torn into bits

1/4 cup nonfat evaporated milk

1/2 cup thinly sliced green onion tops

2 Tbs. grated fresh ginger

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