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Ginger Carrot Soup by Jean Carper

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Ginger Carrot Soup by Jean Carper

Directions

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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?½ cups orange juice
  • ½ cup fat-free half-and-half
  • Chives for garnish
  • Methods :

  • 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.
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