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Carrot Soup with Orange and Ginger

This warm, spiced soup is just the dish to chase the first winter chill away. A subtle combination of carrots, citrus and fragrant ginger, it can be served as a colorful appetizer or alongside a light sandwich for a leisurely lunch. Beta-carotene from carrots, vitamin C from orange juice and gingerol from ginger – all provide beneficial antioxidant properties.

Ingredients

1 Tbsp. extra virgin olive oil
4 cups chopped carrots, peeled, cut into 1/2-inch pieces
1 cup chopped yellow onions
2 cloves garlic, minced
3 cups low-sodium chicken broth (vegetable stock or broth may be substituted)
4 large strips orange zest
1 tsp. finely minced fresh ginger
1/2 cup orange juice
1 Tbsp. fresh lemon juice, optional
HImalayan or sea salt and ground black pepper to taste
1/4 cup chopped chives (dill may be substituted)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. In large pot, heat oil over medium-high heat and add carrots and onions. Sauté about 7-8 minutes. Add garlic and sauté additional 2 minutes.

2. Add broth and orange zest strips. Cover and bring to a boil. Reduce heat, uncover and simmer until carrots are tender, about 10-12 minutes. Let mixture cool for several minutes. Discard orange zest strips.

3. Working in batches, in food processor or blender purée mixture until velvety smooth. Return soup to pot. Stir in ginger and orange and lemon juices. Season with salt and pepper to taste. Over low heat, let soup simmer for 5 minutes for flavors to mingle. Garnish with chives and serve.


Makes 4 servings.

Per serving: 150 calories, 5 g total fat (1 g saturated fat), 23 g carbohydrate, 6 g protein, 4 g dietary fiber, 140 mg sodium.

Original recipe and image source: aicr.org

    

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