Carrot-Ginger Soup - cooking recipe

Ingredients

2 tablespoons canola oil
1 1/2 lbs carrots, peeled and chopped medium (about 9 carrots)
1 onion, minced
2 tablespoons grated fresh ginger (do not substitute ground ginger for fresh ginger)
3 cups low sodium chicken broth
3/4 cup low-fat milk (1%)
1/4 cup orange juice
salt
pepper
1 tablespoon minced fresh chives

Preparation

Heat the oil in a large Dutch oven over medium heat until shimmering.
Add the carrots and onion; cook until the vegetables are softened, 5-10 minutes.
Stir in the ginger and cook until fragrant, about 30 seconds.
Stir in the broth and bring to a simmer.
Cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes.
Puree the soup in a blender, in batches, until smooth.
Return the soup to a clean pot, stir in the milk and orange juice, and cook gently over med-low heat until the soup is hot.
Season with salt and pepper to taste.
Sprinkle individual bowls with chives before serving.