Ginger Carrot Soup by Jean Carper

Ingredients

• 1 pound carrots cut in chunks
• 2 cups chicken broth low-fat
• 6 servings chives for garnish
• 1 teaspoon cinnamon 
• 2 tablespoons crystallized ginger minced
• 0.5 cup half-and-half fat-free
• 1 tablespoon olive oil 
• 1.5 cups orange juice 
• 2 large onions yellow chopped

Equipment

• food processor
• pot
• blender

Directions

1. In a large pot, saute onions in olive oil until soft.
2. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes.
3. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half.
4. Serve warm or chilled, garnished with snippets of chives.