Carrot-Ginger Soup

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: 55 mins
• 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.