Carrot-Ginger Soup

Submitted by ratherbeswimmin

"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."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 4

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.

Reviews

[400cakes]

I have made this soup for the last few years, but I had lost the recipe. It was a favorite of mine and my mother's. The first time I made it, I had a huge bunch of carrots and nothing to make. The whole time I was making it I was saying why why am I making carrot soup, this will not be good. Boy was I wrong! This is a delicious creamy savory but fresh soup, that is kicked off by the orange juice and ginger. Just make it, you will surprise yourself by how much you love it. I'm so glad that I found this recipe again.