GINGERED CARROT SOUP
THIS WARMING AND DELICIOUS SOUP WON'T LET YOU DOWN
ITEMS IN BOLD ARE IN THIS WEEK'S BAG
Serves 2-4
1 tablespoon vegetable oil
1/4 cup minced onion
1/8 cup minced peeled fresh ginger
1 1/2 cups (or more) chicken stock (low sodium is good) or veggie stock
2 cups sliced peeled carrots (about 3/4 pound)
1/2 cup orange juice (fresh is best!)
1/4 cup half and half (can substitute a lower fat milk or milk substitute)
1/8 teaspoon ground cinnamon
1/8 cup matchstick size strips peeled carrot (for garnish; optional)
Heat oil in heavy large saucepan over medium-high heat. Add onion and ginger and saute until onion is translucent, about 5 minutes. Add stock and sliced carrots. Cover and simmer until carrots are tender, about 25 minutes. Puree mixture with blender or food processor (you may want to work in batches). Return soup to saucepan. Mix in orange juice and half and half. Cook over low heat 5 minutes. Mix in cinnamon. Season to taste with salt and pepper.
Note: Can be prepared ahead. Cover and refrigerate. When ready to serve, bring to simmer thinning with more stock if needed.
Ladle soup into bowls. Garnish soup with carrot strips if desired.
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