his soup contains orange juice to help brighten and balance the flavors of the carrot and ginger. Use an immersion hand blender to puree the soup if you have one, since it is much safer and easier to use than a food processor or blender. Add ginger according to your preference for how ginger-y you like your carrot ginger soup. Use the agave nectar only if the soup is not sweet enough when you taste it at the end.

Ingredients:

• 1 1/2 tablespoons Napa Valley organic olive oil
• 1 small organic onion, chopped (about 1/2 cup)
• 2-3 tablespoons peeled minced ginger
• 1 large clove Melissa’s organic garlic, minced
• 1 2/3 pounds carrots, peeled and sliced into 1/4-inch thick rounds
• 3 1/2 cups Pacific Natural Foods organic free range low sodium chicken broth
• 1/2 cup orange juice, preferably fresh
• 1 1/2 cups Horizon Organic 2% milk
• 1/8 teaspoon nutmeg
• 1/16 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon Wholesome Sweeteners organic raw blue agave nectar (optional)

Instructions:


1. Heat a large pot with olive oil over medium heat. Add onion and ginger and sauté until onion is clear, about 6 minutes. Add garlic and cook 30 seconds. Add carrots and chicken broth; bring to a boil, cover and reduce heat to simmer. Cook until carrots are tender, about 30 minutes.

2. Use an immersion hand blender to puree the soup or puree it in small batches in a food processor or blender (use extreme caution as hot soup can expand and splash in the machine).

3. Add orange juice and milk to the pureed soup and heat over low heat for about five minutes. Add nutmeg, cayenne, salt and pepper. Taste, adjust seasonings and add agave nectar if it is not sweet enough.