Carrot Ginger Soup
Meg
Our fave soup, hands down. Great for holiday meals, too.
ingredients
- 2 T veg. oil
- 1/2 cup minced onion
- 1/4 cup minced peeled fresh ginger
- 1 box no-chicken broth (Imagine)
- 4 cups sliced, peeled carrots
- 1 cup orange juice
- 1 cup half and half
- 1/4 t. ground cinnamon
directions
- 1
Heat oil in a heavy larch saucepan over medium-high heat. Add onion and ginger and saute until onion is translucent. Add 3 veggie stock and carrots. Cover and simmer until carrots are tender, about 30 minutes.
- 2
Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat for 5 minutes. Mix in cinnamon and season to taste with salt and pepper. Can be prepared one day ahead.
Source: Meg
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