Carrot and Ginger Soup

  • 2 tbsp olive oil
  • 1/2 yellow or white onion, chopped
  • 1/4 cup fresh ginger, minced
  • 4 cups chopped and peeled carrots 
  • 3 cups vegetable broth
  • 1 cup orange juice
  • 1/4 teaspoon nutmeg, ground
  • Salt and pepper to taste
  • Reduced fat sour cream or yogurt and chopped green onions for topping

In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes. Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 30 minutes, or until carrots are soft. Add orange juice and stir well. Using a food processor or blender, process the soup until smooth. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream and green onions if desired.

This is a light and soothing vegetarian soup that combines two flavors – aromatic ginger and sweet carrots – into one recipe that is filling, healthy and low-fat. Perfect for those chilly winter nights.
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