GINGERY CARROT SOUP

Servings 1-2 (Makes 2 cups)

Prep Time: 10 minutes Cook Time: 30 minutes

Ingredients

1 tablespoon vegetable oil

8 ounces carrots, peeled and cut into 1-inch pieces

1 (1-inch) piece fresh ginger, peeled and chopped

1⁄4 teaspoon salt

1 1⁄3 cups chicken or vegetable broth

1⁄3 cup milk Gather Cooking Equipment: Large saucepan with lid

Wooden spoon

Oven mitts

Ladle

Blender

1 or 2 bowls or mugs

Directions

In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add carrots, ginger, and salt and cook, stirring occasionally with wooden spoon, until lightly browned, about 5 minutes.

Stir in broth, increase heat

to high, and bring to boil. Reduce heat to mediumlow, cover, and simmer until carrots are very soft, about 15 minutes. Turn off heat and slide saucepan to cool burner. Use oven mitts to remove lid and let cool for 5 minutes.

Use ladle to carefully transfer carrots and liquid into blender jar (liquid will be hot; ask an adult for help). Add milk. Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until smooth, about 1 minute. Pour soup into bowls or mugs and serve.

Ginger Prep:

Use side of small spoon to scrape skin from one end of large piece of ginger. Peel away skin from about 1 inch of ginger.

Use a chef’s knife to cut off peeled portion of ginger. Chop peeled ginger into small pieces.

Nutrition information per serving: 142 calories; 72 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 4 mg cholesterol; 435 mg sodium; 15 g carbohydrate; 3 g fiber; 7 g sugar; 4 g protein.