Can be prepared in 45 minutes or less.

　　Makes use of the microwave oven.

Ingredients

　　1 tablespoon unsalted butter

　　4 carrots (about 3/4 pound), grated coarse

　　1/2 teaspoon sugar

　　1 tablespoon grated peeled fresh gingerroot

　　3/4 cup chicken broth, or to taste

　　2 cups boiling water

　　1 teaspoon fresh lemon juice, or to taste

　　In a 2-quart microwave-safe dish melt the butter in the microwave at high power (100%) for 15 seconds, stir in the carrots, the sugar, the gingerroot, the broth, and the water, and microwave the mixture at high power for 20 minutes, or until the carrots are tender. In a blender purée the mixture with the lemon juice and salt and pepper to taste and divide the soup between 2 bowls.