Carrot-Ginger Soup

At first, I thought I was crazy…..the recipe did not sound tantalizing and I don’t even like carrots that much.  I was soooo wrong about this surprisingly delicious soup that I made it twice this past week!!  It is a terrific way to eat more carrots.   I will definitely be making Carrot - Ginger Soup again and again and again.  It’s easy, tasty, low-calorie and my new favorite!

A great soup for cold winter days!

Carrot-Ginger Soup

Adapted from www.Vegetarian.About.com

Serves 4

1 tablespoon oil

8 ounce chopped onion
2 teaspoons ground coriander
1 ½ pound carrots, peeled and diced
1 teaspoon ginger
4 cups vegetable broth
½ cup orange juice
Salt and pepper, to taste

Heat the oil in a large pot over medium heat.  Sauté the onion until translucent.  Stir in the coriander and cook until fragrant, about 1 minute.  Add the carrots, ginger and vegetable broth.  Cook on high until the broth boils; then turn the heat to medium-low and simmer for about 25 minutes or until the carrots are soft. 

Transfer the carrots, and broth to a blender and puree until smooth or you can use a stick blender to puree the carrots.  Pour the soup back into the pot and add the orange juice, salt and pepper.  Heat the soup and thin with water to your desired consistency.  Serve hot.