Ginger Carrot Soup by Jean Carper

Warm up a cool autumn day with a bowl of this fragrant soup.

Original recipe makes 6 servings


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


  1. 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.


Calories: 124 kcal
Carbohydrates: 22.5 g
Cholesterol: 1 mg
Fat: 3 g
Fiber: 3.6 g
Protein: 3.1 g
Sodium: 214 mg