Ginger Orange Carrot Soup

Description
Ginger Carrot Orange Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, in the public domain
 * Cook Time: Approximately 35 Minutes
 * Serves: 4

Ingredients

 * 2 teaspoons vegetable oil
 * 2 cups carrots, peeled and sliced
 * ½ teaspoon grated fresh ginger
 * 1 teaspoon all-purpose flour
 * 2 cups low-sodium, nonfat chicken broth
 * 1 cup skim milk
 * ¼ cup non-fat powdered milk
 * 1 tablespoon frozen orange juice concentrate
 * 1 teaspoon grated orange zest
 * ¼ teaspoon dried thyme
 * 1 bay leaf
 * salt and pepper, to taste (optional)
 * non-fat sour cream (optional)
 * fresh cilantro, chopped for garnish (optional)

Directions

 * 1) Heat oil in a large saucepan over medium-high heat.
 * 2) Sauté carrots and ginger until lightly browned (about 7 minutes)
 * 3) Add flour and cook for 1 minute.
 * 4) Stir in broth, milk, powdered milk, orange juice concentrate, orange zest, thyme and bay leaf.
 * 5) Raise heat to boiling then reduce heat to medium, cover and simmer for 10 minutes or until carrots are tender.
 * 6) Discard bay leaf.
 * 7) Carefully pour soup into a blender and process until smooth.
 * 8) Season with salt and pepper, to taste.
 * 9) Serve in bowls with an optional dollop of non-fat sour cream and sprinkled with cilantro.