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.