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Creamy Carrot & Ginger Soup (Gluten-Free, Low-Fat)

– Tuesday, April 01, 2014 –

Happy April!  We are excited to share this month's braces-friendly recipe - a great way to get your (soft) carrots in!  


  • 4 c carrots (peeled and sliced)
  • 1 large potato (peeled and diced)
  • 1/2 chopped onion
  • 3 tbsp butter
  • 2 tsp chopped ginger
  • 4 c chicken broth
  • 1/2 c half & half (optional)
  • Fresh ground pepper to taste



In medium stock pot, melt butter over medium heat.  Add onions and ginger and cook until tender.  Add chicken broth, carrots and potatoes and bring to a boil.  Simmer covered for about 40 minutes.  Remove from heat and let cool for 20 minutes.  Blend in a blender until smooth (can be done in small batches).  Return to pot and stir in half & half (if desired).  Add pepper to taste.  Enjoy and Happy Easter!

by Dr. Jill K. Mioduski

Dr. Jill grew up in North Muskegon, Michigan, a small town just off Lake Michigan. She has known she wanted to be an orthodontist since fourth grade!

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