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.
Provided by ratherbeswimmin
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 200.3, Fat 9, SaturatedFat 1.2, Cholesterol 2.3, Sodium 193.3, Carbohydrate 25.5, Fiber 5.3, Sugar 13.2, Protein 7.2
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