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“In 'The America's Test Kitchen Healthy Family Cookbook'. 180 cal, 8 g fat,6 g fiber per 1 1/2 cup serving. **I used jarred fresh ginger, 3 tablespoons. I pureed with stick blender in the pot--worked well.”

Ingredients Nutrition


  1. Heat the oil in a large Dutch oven over medium heat until shimmering.
  2. Add the carrots and onion; cook until the vegetables are softened, 5-10 minutes.
  3. Stir in the ginger and cook until fragrant, about 30 seconds.
  4. Stir in the broth and bring to a simmer.
  5. Cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes.
  6. Puree the soup in a blender, in batches, until smooth.
  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. Season with salt and pepper to taste.
  9. Sprinkle individual bowls with chives before serving.

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