Creamy Cabbage and Carrot Soup

Prep: 15 minutes
Cook: 40 minutes

1 tablespoon olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 carrots, thinly sliced
8 cups shredded green cabbage
2 1/2 cups chicken broth
2 1/2 cups water
3/4 cup snipped fresh dill
1/3 cup no-salt-added tomato paste
3/4 teaspoon ground ginger
1/4 teaspoon each salt and pepper
1/3 cup reduced-fat sour cream

In a large Dutch oven or flame-proof casserole, heat the oil over
moderate heat. Add the onion and garlic, and saute for 7 minutes or
until the onion is soft. Add the carrots and saute for 5 minutes or
until the carrots are crisp-tender. Stir in the cabbage, cover, and
cook, stirring occasionally, for 10 minutes or until the cabbage is
wilted. Add the broth, water, dill, tomato paste, ginger, salt and
pepper. Bring to a boil, reduce to a simmer, cover, and cook for 15
minutes or until the cabbage is very tender. Stir the sour cream into
the soup.

Serves 4.
Per serving: 179 calories, 8g fat, 6g fiber, 6g protein, 7mg chol,
862mg sodium


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/