ginger carrot soup by jean carper

Ingredients

• Servings: 6
• 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 1/2 cups orange juice
• 1/2 cup fat-free half-and-half
• chives for garnish

Recipe

• 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.