Ginger Carrot Soup by Jean Carper

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

• Calories: 124 Calories

Ingredients

• 1 tablespoon olive oil
• 2 large yellow onions, chopped
• 1 teaspoon cinnamon
• 1 pound carrots, cut in chunks
• 2 cups low-fat chicken broth
• 2 tablespoons crystallized ginger, minced
• Chives for garnish
• 1.5 cups orange juice
• 0.5 cup fat-free half-and-half

Recipe Instructions

Step 1

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.