Carrot-Ginger Soup

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large Dutch oven over medium heat until shimmering.
  • Add the carrots and onion; cook until the vegetables are softened, 5-10 minutes.
  • Stir in the ginger and cook until fragrant, about 30 seconds.
  • Stir in the broth and bring to a simmer.
  • Cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes.
  • Puree the soup in a blender, in batches, until smooth.
  • 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.
  • Season with salt and pepper to taste.
  • Sprinkle individual bowls with chives before serving.
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