MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Carrot Soup
 Categories: Low-fat, Mcdougall
      Yield: 6 servings
 
      2 qt Vegetable stock
      6 md Carrots; scrub/thin slice
      2 lg Onions; chopped
      2 md Red potatoes; peel/chop
      1 c  Chopped celery
      1 ts Ground cumin
      1 ts Curry powder
      2 tb Fresh lemon juice
           Chopped fresh watercress
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:20
    In a large soup pot, combine all of the ingredients except the lemon
  juice and watercress.  Bring to a boil, cover, and reduce the heat.
  Simmer until the vegetables are tender, about 30 minutes. Add the
  lemon juice. Puree the soup, a portion at a time, in a blender or
  food processor. Place in a soup tureen and garnish with watercress.
  114 calories, 0.9 grams fat per serving.
 
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