Ginger Carrot Soup by Jean Carper

Ingredients

• 1 tablespoon olive oil
• 2 large yellow onions , chopped
• 1 pound carrots , cut in chunks
• 2 cups low-fat chicken broth
• 2 tablespoons crystallized ginger , minced
• 1 teaspoon cinnamon
• 1.5 cups orange juice
• 0.5 cups fat-free half-and-half
• Chives for garnish

Instructions

1. 1

   In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.