Ginger-Orange Carrot Soup

Carrots of many colors.
Image via Wikipedia

Courtesy of GNC’s “wellbella” magazine (free)

2 1/2 quarts organic chicken broth
1 cup chardonnay wine
1 cup orange juice
3, 1-lb bags of ready to eat baby carrots
3 tablespoons peeled, minced, fresh ginger
1 medium brown onion, chopped
1 teaspoon ground cumin
zest from 2 navel oranges (about 2 tablespoons)

For garnish:

1/4 cup of sour low-fat sour cream and strips of orange zest or a few chives

In a large pot, bring the chicken stock, orange juice and wine to a boil (the alcohol boils off, leaving a toasty, fruity flavor).  Toss in the carrots, ginger, onion and cumin.  Return to a boil, reduce heat to a steady simmer and cook until carrots are tender but not mushy, about 20-25 minutes.  Remove from heat and add the orange zest.  Puree in batches in a blender until smooth, then return to the pot.  Add salt and pepper to taste.  Keep warm until ready to serve.  (If making the soup in advance, cool and refrigerate.  Just reheat and serve.)

Ladle the soup into individual bowls, then top with a teaspoon of sour cream and strips of orange zest.

Yields 10 to 12 servings

Per serving: 116 cal; 2.3 gm total fat; .8gm saturated fat; 1.7mg cholesterol; 5.7gm protein; 17.4gm carbs; 143.6mg sodium and 3.5gm fiber

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