Soup’s On

Add a new twist to chicken soup with this delicious and nutritious crowd pleaser.

There’s no better way to warm up in winter than a hearty bowl of soup, and here’s a great way to add a new twist to yours. In fact, the start of the new year is the perfect time to add nutritious and delicious recipes like this  to your meal-planning repertoire. It’s quick enough to make after work, or you can prepare it in advance; simply reheat it and serve. With orange juice, carrots, fresh ginger and onion, you will be giving your family flu-fighting antioxidants, while the cumin in the mix is known for its cancer-preventive properties. Festive enough for guests, this soup is also an easy way to show your family how much you care.


Ginger-Orange Carrot Soup

21⁄2 quarts organic chicken broth

1 cup chardonnay wine

1 cup orange juice

3 1-lb bags organic, ready-to-eat “baby” carrots

3 Tbsp. peeled, minced, fresh ginger

1 medium brown onion, chopped

1 tsp. ground cumin

Zest from 2 navel oranges (about 2 Tbsp.), shaved with a microplane

For garnish:

1/4 cup organic, low-fat sour cream

Strips of orange zest or a few fresh chives (cut into 1-inch lengths)

In a large pot, bring the chicken stock, orange juice and wine to a boil (the alcohol boils off, leaving a toasty, fruity flavor). Toss in the carrots, ginger, onion and cumin. Return to a boil, reduce heat to a steady simmer, and cook until carrots are tender but not mushy, about 20 to 25 minutes. Remove from heat and add the orange zest. Puree in batches in a blender until smooth, then return to pot. Add salt and pepper to taste. Keep warm until ready to serve. (If making the soup in advance, cool and refrigerate. Just reheat and serve.)

Ladle the soup into individual bowls, then top with a teaspoon of sour cream and strips of orange zest. Makes 10 to 12 servings.


Per serving: Cal (116): Total fat (2.3 gm); Sat. fat (0.8 gm); Chol. (1.7 mg); Prot. (5.7 gm); Carbs (17.4 gm); Sod. (143.6 mg); Fiber (3.5 gm).


Quick Tip

A microplane makes the fluffiest, tidiest, most aromatic citrus zest ever, and in record time. Just run your orange or lemon back and forth over the surface, and down falls the recipe-ready and easily measured zest.

  • A

    I would use real regularly sized organic carrots, probably organic orange juice or juice them myself.