Ginger Carrot Soup by Jean Carper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Warm up a cool autumn day with a bowl of this fragrant soup. Ingredients:
1 tablespoon olive oil |
2 large yellow onions, chopped |
1 pound carrots, cut in chunks |
2 cups low-fat chicken broth |
2 tablespoons crystallized ginger, minced |
1 teaspoon cinnamon |
1 1/2 cups orange juice |
1/2 cup fat-free half-and-half |
chives for garnish |
Directions:
1. In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.
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