Man!  Sorry for the lack of posts.  Our life has been good-crazy busy the last couple of weeks.  Lots of happy events, Thanksgiving Holiday fun, and precious family time!  I imagine the next couple of weeks may run in sync with such fun, so if things seem a little sketchy here on the blog . . . well, don’t worry!  We’re alive; just enjoying life.  That being said, I’m still cooking and trying new recipes so I have some good ones to share with you as my time allows.  So, keep coming back and bear with me for the next few weeks.

This is a pretty tasty soup if you’re looking for a nice change for your carbohydrate side dish.  The calories are pretty darn perfect for such a thing and we enjoyed the change of flavors (versus eating our usual brown rice or potato side dish).

Carrot soup can often lack in the flavor department.  Not this one, folks!  The fresh grated ginger adds a little spicy heat and provides a nice balance to the sweetness of the carrots.  The orange juice adds brightness and acidity, while the milk gives the soup a little creaminess.  All the flavors meld fantastically and the soup tastes PERFECT for fall/winter.

Give it a whirl.  I think you’ll like it!

Carrot-Ginger Soup
Adapted from The America’s Test Kitchen Healthy Family Cookbook

1 tablespoon canola oil
1 ½ pounds carrots (about 9), peeled and chopped medium
1 onion, minced
2 tablespoons grated fresh ginger (do not substitute ground ginger)
3 cups low-sodium chicken broth
3/4 cup 1 percent lowfat milk
1/4 cup orange juice (I used freshly squeezed)
salt and pepper
1 tablespoon minced fresh chives (optional)

Heat the oil in a large Dutch oven (or stock pot) over medium heat until shimmering.  Add the carrots and onion and cook until the vegetables are softened, 5 to 10 minutes.

Stir in the ginger and cook until fragrant, about 30 seconds.  Stir in the broth and bring to a simmer.  Cover, reduce the heat to medium-low, and cook until the carrots are very tender, about 16 minutes.

Puree the soup in a blender, in batches, until smooth.  Return the soup to the pot, stir in the milk and orange juice, and cook gently over medium-low heat until the soup is hot (this doesn’t take long at all).  Season with salt and pepper to taste.  Sprinkle individual bowls with the chives before serving.

Serves 6.

Nutritional Information (Per Serving = Approx. 1 Cup)
Calories:  102.6
Protein:  3.8g
Carbs:  16.1g
Fat:  2.9g
Fiber:  3.7g
Sugars:  8.9g