----- Now You're Cooking! v4.20 [Meal-Master Export Format] 
       Title: Low-Fat Cream Of Carrot Soup 
  Categories: soups, vegetables 
       Yield: 1 servings 
       5    cooked carrots 
       2    cooked peeled potatoes 
       1    cooked onion 
       1    can chicken broth (10 oz.) 
       1    can water (10 oz.) 
       1 tb curry powder 
       1 ts minced fresh ginger root 
       1    salt and pepper to taste 
   In blender, puree carrots, potatoes and onion until smooth; add to 
   microwaveable bowl.  Add chicken broth, water, curry powder, ginger 
   root and salt and pepper to taste.  Heat at high for 4 minutes or 
   until heated through, stirring once.