Carrot and Ginger Sauce

By Hklbrries

Try this with grilled eggplant or other vegetables. It can be prepared and refrigerated up to 24 hours in advance.

Ingredients

• 1 cup peeled and diced carrots
• 1/3 cup chopped onion
• 1 1/2 cups vegetable stock
• 1/4 cup orange juice concentrate
• 1 tsp peeled and minced fresh gingerroot
• 2 tbsp nonfat plain yogurt
• Freshly ground black pepper
• Salt

Preparation

Step 1

In a nonstick saute pan, sweat the carrots and onion over medium heat in 2 tablespoons vegetable stock until the onions are translucent. Add the remaining vegetable stock and simmer, covered, for 15 minutes. Add the orange juice concentrate and ginger. Cook for 1 minute.

In a blender, puree the vegetables and yogurt until smooth. Season to taste wtih pepper and salt. Serve warm.

Nutritional Information:
Per (1/4 cup) serving
46 calories
.2 g fat
.1 mg cholesterol
73.2 mg sodium without added salt