Ginger Orange Carrot Soup

==Description==
Ginger Carrot Orange Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, in the public domain
* Cook Time: Approximately 35 Minutes 
* Serves: 4
== Ingredients ==
* 2 teaspoons vegetable oil
* 2 cups carrots, peeled and sliced
* ½ teaspoon grated fresh ginger
* 1 teaspoon all-purpose flour
* 2 cups low-sodium, nonfat chicken broth
* 1 cup skim milk
* ¼ cup non-fat powdered milk
* 1 tablespoon frozen orange juice concentrate
* 1 teaspoon grated orange zest
* ¼ teaspoon dried thyme
* 1 bay leaf
* salt and pepper, to taste (optional)
* non-fat sour cream (optional)
* fresh cilantro, chopped for garnish (optional)
== Directions ==
# Heat oil in a large saucepan over medium-high heat.
# Sauté carrots and ginger until lightly browned (about 7 minutes) 
# Add flour and cook for 1 minute.
# Stir in broth, milk, powdered milk, orange juice concentrate, orange zest, thyme and bay leaf.
# Raise heat to boiling then reduce heat to medium, cover and simmer for 10 minutes or until carrots are tender.
# Discard bay leaf.
# Carefully pour soup into a blender and process until smooth.
# Season with salt and pepper, to taste.
# Serve in bowls with an optional dollop of non-fat sour cream and sprinkled with cilantro.
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Category:Carrot Soup Recipes
Category:Chicken stock and broth Recipes
Category:Ginger Recipes
Category:Non-fat dry milk Recipes
Category:Non-fat milk Recipes
Category:Orange juice Recipes
Category:Orange peel Recipes
Category:Sour cream Recipes