1 (2 lb.) pkg. baby-cut carrots
2 pears, peeled, cut into eighths
2 shallots, peeled, each clove cut in half
1 tbsp. canola oil
1 tbsp. minced garlic
½ tsp. kosher salt
¼ tsp. Kowalski's Coarse Ground Black Pepper
1 (14.5 oz.) can reduced sodium chicken broth
1 tbsp. shredded fresh gingerroot
2 cups skim milk
- creme fraiche
- snipped Italian flat leaf parsley

In large bowl, combine carrots, pears, shallots, oil, salt and pepper, tossing to coat; arrange on foil-lined jelly roll pan. Roast in a preheated 450° oven until tender and beginning to brown (40 min.), stirring every 10 min. In blender or food processor bowl, puree half of carrot mixture with chicken broth until smooth; remove to large saucepan. Pureé remaining half of carrot mixture and ginger with milk. Add to saucepan; reheat mixture over medium heat (5-8 min.). Ladle into bowls; top with dollop of creme fraiche and garnish with parsley. Serve immediately.

Amount: 6 (1 cup) servings.

Nutrition Information per Serving:
Total Fat 3 g
Saturated Fat 0 g
Fiber 6 g
Sodium 429 mg

An excellent source of antioxidants beta-carotene and vitamin C plus bonus points for potassium.

Good to Know:

• A serrated-tip grapefruit spoon or regular teaspoon is useful for peeling fresh gingerroot.