Citrus Ginger-Carrot Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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The bright orange color of this cream soup give festive start to a holiday meal. The carrot, ginger and orange juice blend together to deliver a lovely flavored soup.Jenn Tidwell, Fair Oaks, California Ingredients:
1 medium onion, chopped |
1 tablespoon canola oil |
3 garlic cloves, minced |
1 pound medium carrots, thinly sliced |
1 tablespoon minced fresh gingerroot |
1/4 teaspoon pepper |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1/2 cup orange juice |
1 bay leaf |
1/4 cup reduced-fat sour cream |
2 tablespoons minced fresh cilantro |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Add the carrots, ginger and pepper; cook for 2 minutes.
2. Stir in the broth, orange juice and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Discard bay leaf. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro. Yield: 5 servings.
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