Pots and Pans – Carrot-Ginger Soup


Oh my how this soup made my spirit sing! Have you ever taken a mouthful of pure sunshine? This soup is just that good and so beautiful in appearance. The carrots add subtle flavor and color, the ginger warmth and depth, the lowfat milk a nice touch of creaminess. I found and adapted the recipe in an old cookbook that gave the credit for the soup to the Junior League of Pasadena. I adapted it to my own taste and pantry ingredients. It’s easy and took under an hour to prepare, and also has the added bonus of being low in calories.


1 TBS butter
1 lb carrots, peeled and sliced thin
1 medium onion, chopped
1 14 – 16 ounce can chicken broth (or 2 cups homemade broth)
1 1/2 tsp. shredded orange peel
3/4 tsp ground ginger
1 1/4 Cup (10 ounces) lowfat (2%) milk
salt and pepper to taste
can be garnished with a fresh parsley sprig

Melt butter in saucepan. Add carrots and onion & 4 tbs water. Cook over medium heat for about 15 minutes until the vegetables begin to soften. Check and stir often to prevent burning.

Stir in one cup of the broth, orange peel and ginger. Lower heat and simmer for 20 minutes or until the vegetables are fork tender. In blender or food processor, puree the saucepan ingredients. Transfer back to the saucepan and add remaining broth and lowfat milk. Heat on low heat until warm, stirring as needed. Salt and pepper as needed. Enjoy.