Citrus Ginger-Carrot Soup

1. 1

   In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Add the carrots, ginger and pepper; cook for 2 minutes.

2. 2

   Stir in the broth, orange juice and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Discard bay leaf. Cool slightly.

3. 3

   In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro.

* Per serving · 4 servings · Values may vary.

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