Mary's Carrot, Ginger and Orange Soup 51 calories per cup, traditional recipe 160 calories per cup

CAROT, GINGER AND ORANGE SOUP

51 calories per cup

1 Tbsp of oil
1 cup of chopped onion
2 cloves of minced garlic
1 tsp of fresh grated ginger( I use 1 Tbsp or more)
6 cups of chopped carrots
1/4 cup of uncooked rice
1 tsp of salt
1/2 tsp pepper
8 cups of vegetable or chicken stock ( 1 box of Campbells no-fat in the box is perfect)
1 cup of orange j uice

1. Heat oil in a large stock pot and saute onions about 5 min.
2. Add garlic, ginger, carrots, rice, salt and pepper. Saute 2 mins.
3. Add stock. Cover pot and bring to a boil. Once boiling tip lid so steam can escape reduce heat to a simmer.
4. Cook about 30 min. or until carrots are tender.
5. Remove from heat and puree. ( I use a hand wand)
6. Add the orange juice to warm soup.

Garnish with slivered almonds or just enjoy as is !!!

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