Carrot-Ginger Soup

1. 1

   Heat the oil in a large Dutch oven over medium heat until shimmering.

2. 2

   Add the carrots and onion; cook until the vegetables are softened, 5-10 minutes.

3. 3

   Stir in the ginger and cook until fragrant, about 30 seconds.

4. 4

   Stir in the broth and bring to a simmer.

5. 5

   Cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes.

6. 6

   Puree the soup in a blender, in batches, until smooth.

7. 7

   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.

8. 8

   Season with salt and pepper to taste.

9. 9

   Sprinkle individual bowls with chives before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.