Ginger Carrot Soup by Jean Carper
Warm up a cool autumn day with a bowl of this fragrant soup.
Rated
3.8
from
23
votes
Prep Time
Total Time
Servings
6 servings
What You Need
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
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Instructions
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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