Carrot and Ginger Soup
A unique carrot soup variation with an added level of depth and complexity.
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Servings: 4 servings
Equipment
- Blender
Ingredients
- 2 tablespoons canola oil
- 1½ pounds carrots (peeled and diced)
- 1 diced onion
- 2 tablespoons grated fresh ginger
- 3 cups chicken broth
- ¾ cup milk
- ¼ cup orange juice
- salt and pepper to taste
Instructions
- In a large sauce pan, heat the oil and cook the carrots and onions for 10 minutes over medium heat
- Transfer the carrots and onions to a pot, add the grated ginger and cook for less than a minute on medium heat
- Add the broth and bring to a boil, then reduce to a simmer and and cook, covered, over medium-low heat for 15-20 minutes, until the veggies are very soft.
- Move the soup to a blender and blend until smooth. Transfer it back into the pot.
- Stir in the milk and the orange juice, heat it back up. Once the soup is hot, it is ready to serve. Use salt and pepper to season.
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