Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving Size: 5 1/2 cups
½ cup thinly sliced yellow or white onion
1 rib celery, thinly sliced (1/2 cup)
¾ pound carrots, very thinly sliced
3 cups low salt vegetable broth or stock
1-1/2 teaspoons finely grated fresh ginger
½ cup orange juice
½ teaspoon salt
2 teaspoons extra-virgin olive oil
Heat a large saucepan or Dutch oven over medium heat; coat with cooking spray. Add onion and celery; cook 5 minutes, stirring occasionally. Add carrots; continue to cook 5 minutes. Add broth and ginger; bring to a boil. Add orange juice and salt. Reduce heat, cover and simmer until vegetables are very tender, about 20 minutes. Transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth. Reheat if necessary; ladle into shallow bowls—cappuccino cups work best. Drizzle oil over soup.
Slicing the carrots thinly enough allows them to spend less time simmering—spend a minute to do this, as it will speed cooking. Save a few if you like to add to the soup once it’s finished—it adds good texture, and makes it more interesting to eat. And you don’t have to peel the ginger when you’re grating it—it’s going in the blender anyway!
White onion will work in this recipe, though the soup will be a little sharper tasting. The white of a leek or whole sliced shallots can easily substitute for the yellow onion.
Fat Calories: 23.00 g
Total Fat: 2.50 g
Sat. Fat: 0.35 g
Cholesterol: 0.80 mg
Total Carbohydrate: 14.90 g
Fiber: 3.50 g
Sugars: 9.40 g
Protein: 5.20 g