Citrus Ginger-Carrot Soup

Name: Citrus Ginger-Carrot Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5 servings.
Ingredients: 1 medium onion, chopped; 1 tablespoon canola oil; 3 garlic cloves, minced; 1 pound medium carrots, thinly sliced; 1 tablespoon minced fresh gingerroot; 1/4 teaspoon pepper; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 1/2 cup orange juice; 1 bay leaf; 1/4 cup reduced-fat sour cream; 2 tablespoons minced fresh cilantro

The bright orange color of this cream soup give festive start to a holiday meal. The carrot, ginger and orange juice blend together to deliver a lovely flavored soup.—Jenn Tidwell, Fair Oaks, California

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 pound medium carrots, thinly sliced
1 tablespoon minced fresh gingerroot
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup orange juice
1 bay leaf
1/4 cup reduced-fat sour cream
2 tablespoons minced fresh cilantro

Directions

In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Add the carrots, ginger and pepper; cook for 2 minutes.
Stir in the broth, orange juice and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Discard bay leaf. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro.

Nutrition Facts

1 cup: 117 calories, 4g fat (1g saturated fat), 4mg cholesterol, 546mg sodium, 17g carbohydrate (10g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Citrus Ginger Carrot Soup with Sour Cream and Cilantro in Taste of Home Christmas Annual 2011