GINGER CARROT SOUP BY JEAN CARPER

Ginger Carrot Soup by Jean Carper image

Warm up a cool autumn day with a bowl of this fragrant soup.

Provided by USA WEEKEND columnist Jean Carper

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Yield 6

Number Of Ingredients 9

Ingredients

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 ½ cups orange juice
½ cup fat-free half-and-half
Chives for garnish

Steps:

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.

Nutrition Facts : Calories 124 calories, Carbohydrate 22.5 g, Cholesterol 1 mg, Fat 3 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 214.5 mg, Sugar 12.6 g