Name: Ginger, Carrot, and Orange Cappuccino Cup Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: cooking spray; 1/4 cup thinly sliced yellow onion; 1/2 celery rib, thinly sliced (1/2 cup); 1/4 lb carrot, very thinly sliced; 1 1/2 cups low sodium vegetable broth or 1 1/2 cups stock; 3/4 teaspoon finely grated gingerroot; 1/4 cup orange juice; 1/4 teaspoon salt; 1 teaspoon extra virgin olive oil

Recipe by Chef #793304

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Smooth pureed carrot soup from 'You the Owner's Manual' by Dr. Oz. Very quick and definitely tasty.

Ready In:: 30mins
Serves:
Units:

Nutrition Information

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ingredients

cooking spray
¹⁄₄ cup thinly sliced yellow onion
¹⁄₂ celery rib, thinly sliced (1/2 cup)
¹⁄₄ lb carrot, very thinly sliced
1 ¹⁄₂ cups low sodium vegetable broth or 1 1/2 cups stock
³⁄₄ teaspoon finely grated gingerroot
¹⁄₄ cup orange juice
¹⁄₄ teaspoon salt
1 teaspoon extra virgin olive oil

directions

Heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat.
Add onion and celery; cook 5 minutes, stirring occasionally.
Add carrots; continue to cook another 5 minutes.
Add broth and ginger; bring to a boil.
Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.
Transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth.
Reheat if necessary; ladle into bowls.
Drizzle oil over soup.
Alternative method of cooking if you have a Vita Mix blender: I like to skip having to cut the carrots. I heat the onions and celery. Meanwhile, I put the other ingredients into the Vita Mix blender - carrots, broth, ginger, o.j., and salt (which I omit). When the onions and celery are cooked, I add them to the Vita Mix blender and puree the mixture on High for about a minute or so. Then, I return the mixture to the saucepan and heat it through. I ladle it into bowls and add the oil to the soup. Very easy and definitely tasty!

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