Categories: Carrots, Main Dish, Soup
Ingredients
- 2 tablespoons canola oil
- 1 1/2 lbs carrots, peeled and chopped medium (about 9 carrots)
- 1 onion, minced
- 2 tablespoons grated fresh ginger (do not substitute ground ginger for fresh ginger)
- 3 cups low sodium chicken broth
- 3/4 cup low-fat milk (1%)
- 1/4 cup orange juice
- salt
- pepper
- 1 tablespoon minced fresh chives
Directions
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Heat the oil in a large Dutch oven over medium heat until shimmering.
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Add the carrots and onion; cook until the vegetables are softened, 5-10 minutes.
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Stir in the ginger and cook until fragrant, about 30 seconds.
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Stir in the broth and bring to a simmer.
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Cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes.
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Puree the soup in a blender, in batches, until smooth.
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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.
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Season with salt and pepper to taste.
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Sprinkle individual bowls with chives before serving.