![](https://cdn.statically.io/img/www.allrecipes.com/thmb/OEu1lZPwmwi9j4RwflvSDwN12TY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1103505-ab1386207fde47058d1480e4eb0718c9.jpg)
Ingredients
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1 tablespoon olive oil
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2 large yellow onions, chopped
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1 pound carrots, cut in chunks
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2 cups low-fat chicken broth
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2 tablespoons crystallized ginger, minced
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1 teaspoon cinnamon
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1 ½ cups orange juice
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½ cup fat-free half-and-half
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Chives for garnish
Directions
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In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.
Tips
Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts (per serving)
124 | Calories |
3g | Fat |
23g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 124 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Cholesterol 1mg | 0% |
Sodium 215mg | 9% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 4g | 13% |
Total Sugars 13g | |
Protein 3g | 6% |
Vitamin C 46mg | 51% |
Calcium 76mg | 6% |
Iron 1mg | 6% |
Potassium 599mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.