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

1. Heat the oil in a large Dutch oven over medium heat until shimmering.

2. Add the carrots and onion; cook until the vegetables are softened, 5-10 minutes.

3. Stir in the ginger and cook until fragrant, about 30 seconds.

4. Stir in the broth and bring to a simmer.

5. Cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes.

6. Puree the soup in a blender, in batches, until smooth.

7. 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.

8. Season with salt and pepper to taste.

9. Sprinkle individual bowls with chives before serving.

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