Ginger Carrot Soup

Vegetarian

Ginger Carrot Soup

submitted by Contributed by Peggy, member of the Mothering discussion boards

I make this once a week or so and then freeze it in single serving portions. It makes a great lunch easily heated up on the stove top or the microwave. I always put a large spoonful of organic plain yogurt on top, or even cottage cheese.

4 cups (about 2 cans) organic chicken broth or vegetable broth
1/2 cup orange juice
1 pound carrots, chopped (I use a one pound bag of organic baby carrots--no chopping or peeling!)
1 russet potato, peeled and chopped
1 small onion, chopped
1 tablespoon grated fresh ginger (don't leave this out--it makes the flavor and ginger is good for your mood and metabolism)
1 teaspoon grated orange peel (I grate the peel, then slice the orange to eat with my lunch)
1 cup buttermilk
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

In a large saucepan, combine the broth, o.j., carrots, potato, onion, ginger, and orange peel. Bring to a boil over high heat. Reduce heat to lowish, cover, and simmer for 20 minutes. Let cool for 5 minutes or so.

Working in batches (I usually do 2 batches), puree the soup in a blender or food processor. I use a blender for about 1 minute each batch on high. Return to your saucepan.

Stir in:
buttermilk
honey
salt
nutmeg

Heat through for about 3 minutes. This makes six servings, 103 calories per serving. It is delicious with a spoonful of plain yogurt on top.