Carrot-ginger Soup

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 1/2 lbs carrots, peeled and chopped medium (about 9 carrots)
• 1 onion, minced
• 2 tablespoons grated fresh ginger (do not substitute ground ginger for fresh ginger)
• 3 cups low sodium chicken broth
• 3/4 cup low-fat milk (1%)
• 1/4 cup orange juice
• salt
• pepper
• 1 tablespoon minced fresh chives

Recipe

• 1 heat the oil in a large dutch oven over medium heat until shimmering.
• 2 add the carrots and onion; cook until the vegetables are softened, 5-10 minutes.
• 3 stir in the ginger and cook until fragrant, about 30 seconds.
• 4 stir in the broth and bring to a simmer.
• 5 cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes.
• 6 puree the soup in a blender, in batches, until smooth.
• 7 return the soup to a clean pot, stir in the milk and orange juice, and cook gently over med-low heat until the soup is hot.
• 8 season with salt and pepper to taste.
• 9 sprinkle individual bowls with chives before serving.