Ginger, Carrot, And Orange Cappuccino Cup Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• cooking spray
• 1/4 cup thinly sliced yellow onion
• 1/2 celery rib, thinly sliced (1/2 cup)
• 1/4 lb carrot, very thinly sliced
• 1 1/2 cups low sodium vegetable broth or 1 1/2 cups stock
• 3/4 teaspoon finely grated gingerroot
• 1/4 cup orange juice
• 1/4 teaspoon salt
• 1 teaspoon extra virgin olive oil

Recipe

• 1 heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat.
• 2 add onion and celery; cook 5 minutes, stirring occasionally.
• 3 add carrots; continue to cook another 5 minutes.
• 4 add broth and ginger; bring to a boil.
• 5 add orange juice and salt. reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.
• 6 transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth.
• 7 reheat if necessary; ladle into bowls.
• 8 drizzle oil over soup.
• 9 alternative method of cooking if you have a vita mix blender: i like to skip having to cut the carrots. i heat the onions and celery. meanwhile, i put the other ingredients into the vita mix blender - carrots, broth, ginger, o.j., and salt (which i omit). when the onions and celery are cooked, i add them to the vita mix blender and puree the mixture on high for about a minute or so. then, i return the mixture to the saucepan and heat it through. i ladle it into bowls and add the oil to the soup. very easy and definitely tasty!