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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In 'The America's Test Kitchen Healthy Family Cookbook'. 180 cal, 8 g fat,6 g fiber per 1 1/2 cup serving. **I used jarred fresh ginger, 3 tablespoons. I pureed with stick blender in the pot-worked well. Ingredients:
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 |
Directions:
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.
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