Servings 1-2 (Makes 2 cups)
Prep Time: 10 minutes
Cook Time: 30 minutes
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
1 or 2 bowls or mugs
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 medium-low, 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.
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.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Carrot and Ginger Soup in “The Complete Cookbook for Young Chefs .”
America’s Test Kitchen provided this article to The Associated Press.