Orange-Carrot Soup With Ginger
|Onion||1 Medium, chopped|
|Vegetable broth/Water||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Orange juice||1 Cup (16 tbs)|
|Sliced carrots||6 Cup (96 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Diced potatoes||1 Cup (16 tbs) (White Variety)|
|Grated ginger root||1 1⁄2 Teaspoon|
Place the onion, garlic, carrots, potatoes, ginger, and 1 cup of the stock or water in a large microwave-safe casserole.
Cover with vented plastic wrap and microwave on high for 15 minutes or until the carrots are tender.
Transfer the carrot mixture along with the remaining 2 cups broth to a blender or food processor and puree.
Return to casserole.
Add orange juice, skim milk, and honey to the casserole.
Recover the casserole and microwave on high for 6 minutes or until the soup is thoroughly warm.
Let stand for 5 minutes.