Ingredients
1 medium onion, chopped1 tablespoon canola oil3 garlic cloves, minced1 pound medium carrots, thinly sliced1 tablespoon minced fresh gingerroot1/4 teaspoon pepper2 cans (14-1/2 ounces each) reduced-sodium chicken broth1/2 cup orange juice1 bay leaf1/4 cup reduced-fat sour cream2 tablespoons minced fresh cilantro
Preparation
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.
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.
In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro.
