Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | olive oil |
| 6 | green onions, thinly sliced, white part only (1 cup) |
| 1 large | clove garlic, minced |
| 3 cups | canned tomatoes, coarsely chopped with their juice |
| 1 cup | carrot juice |
| 3/4 tsp | salt |
| 1/2 tsp | ground cumin |
| 1/4 tsp | ground ginger |
| 1/4 tsp | freshly ground black pepper |
| 1/2 cup | evaporated skim milk |
Directions
1. In medium saucepan, heat oil over low heat. Add green onions and garlic and cook, stirring occasionally, until softened, about 3 minutes. 2. Add tomatoes and their juice; cook for 5 minutes, stirring occasionally until lightly thickened. 3. Stir in carrot juice, salt, cumin, ginger and pepper. Simmer, uncovered, for 5 minutes or until flavors have blended. 4. Stir in evaporated milk and cook just until heated through about 1 minute longer; do not boil.
Source: www.wholehealthmd.com