Carrot-Ginger Soup Recipe - Food.com
"In 'The America's Test Kitchen Healthy Family Cookbook'. 180 cal, 8 g fat,6 g fiber per 1 1/2 cup serving. **I used jarred fresh ginger, 3 tablespoon..."
INGREDIENTS
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2 tablespoons canola oil
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1 1/2 lbs carrots, peeled and chopped medium (about 9 carrots)
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1 onion, minced
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2 tablespoons grated fresh ginger (do not substitute ground ginger for fresh ginger)
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3 cups low sodium chicken broth
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3/4 cup low-fat milk (1%)
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1/4 cup orange juice
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salt
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pepper
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1 tablespoon minced fresh chives
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