Ginger, Carrot, And Orange Cappuccino Cup Soup - cooking recipe

Ingredients

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

Preparation

Heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat.
Add onion and celery; cook 5 minutes, stirring occasionally.
Add carrots; continue to cook another 5 minutes.
Add broth and ginger; bring to a boil.
Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.
Transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth.
Reheat if necessary; ladle into bowls.
Drizzle oil over soup.
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!