CITRUS GINGER-CARROT SOUP

Citrus Ginger-Carrot Soup image

The bright orange color of this cream soup give festive start to a holiday meal. The carrot, ginger and orange juice blend together to deliver a lovely flavored soup.-Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 pound medium carrots, thinly sliced
1 tablespoon minced fresh gingerroot
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup orange juice
1 bay leaf
1/4 cup reduced-fat sour cream
2 tablespoons minced fresh cilantro

Steps:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Add the carrots, ginger and pepper; cook for 2 minutes., Stir in the broth, orange juice and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Discard bay leaf. Cool slightly. , In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro.

Nutrition Facts : Calories 117 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 546mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges