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Warm up a cool autumn day with a bowl of this fragrant soup.
Ingredients
- 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 ½ cups orange juice
- ½ cup fat-free half-and-half
- Chives for garnish
Directions
Step 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.
Tips
Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 124 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 3% |
| Cholesterol1mg | 0% |
| Sodium215mg | 9% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber4g | 13% |
| Total Sugars13g | |
| Protein3g | |
| Vitamin C46mg | 231% |
| Calcium76mg | 6% |
| Iron1mg | 6% |
| Potassium599mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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