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