Carrot-Orange Ginger Soup

A splash of orange juice and a dash of ginger add great flavor to this colorful carrot soup.

New high-flying adventures 1/22-25 @ 11am on Nick

Ingredients

• 4 tbsp. butter or olive oil
• 2 medium-size onions, finely chopped
• 2 lb. carrots, peeled and coarsely chopped
• 6 cups canned chicken broth
• 1 cup orange juice
• 1 tsp. powdered ginger
• Salt and pepper to taste
• Fresh chopped parsley

Directions

1. Step 1

   In a large soup pot, cook the onions in butter or olive oil over low heat until tender, about 15 minutes.

2. Step 2

   Add the carrots and chicken broth and bring to a boil. Simmer over medium heat until the carrots are tender, about 20 minutes.

3. Step 3

   When the carrots are tender, pour soup through a strainer, saving the liquid. Transfer the solids to a food processor fitted with a steel blade. Add 1 cup of the liquid and process until smooth.

4. Step 4

   Return the purée to the soup pot, set on low heat and add additional broth and orange juice.

5. Step 5

   Season with ginger, salt, and pepper.

6. Step 6

   Cook until heated through and garnish with fresh chopped parsley.

Nurtition Facts

• Calories: 195
• Total Fat: 9g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 1173mg
• Total Carbs: 22g
• Fiber: 5g
• Sugar: 11g
• Protein: 7g