Ginger, Carrot, And Orange Cappuccino Cup Soup

1. 1

   Heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat.

2. 2

   Add onion and celery; cook 5 minutes, stirring occasionally.

3. 3

   Add carrots; continue to cook another 5 minutes.

4. 4

   Add broth and ginger; bring to a boil.

5. 5

   Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.

6. 6

   Transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth.

7. 7

   Reheat if necessary; ladle into bowls.

8. 8

   Drizzle oil over soup.

9. 9

   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!

* Per serving · 4 servings · Values may vary.