Gingered Carrot Soup
Tiffany Taylor
Serves 4. This soup can be served either hot or cold. If you like,
garnish each bowl with a dollop of fat-free sour cream or plain yogurt.
1 cup chopped onion
3 Tbsp fresh ginger, slivered
1 Tbsp butter
2 cups fat-free vegetable broth
1 lb carrots, peeled and sliced
1/2 tsp ground coriander seed
1 cup orange juice
Salt, pepper, and parsley to taste
In medium saucepan, saute onions and ginger in butter over medium heat
until tender but not brown, about 8 minutes. Add broth, carrots, and
coriander. Bring to a boil.
Cover and reduce heat. Simmer 30 to 35 minutes, until carrots are
tender. Puree soup in batches in a food processor or blender.
Return soup to pan. Add orange juice; heat through. Season to taste.
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