Source: dLife

Creamy soup made from carrots, oranges, ginger, and thyme.

Servings

1 tbsp olive oil
1 lb sliced carrots
2 cup low sodium vegetable broth
0.25 tsp ground thyme
1 bay leaves
1 tsp frozen orange juice concentrate
1 pinch black pepper
0.5 tsp fresh ginger root , grated
1 cup fat free milk
1 tbsp chopped parsley

1 Heat the oil in a nonstick saucepan. Cook the carrots for 10 minutes, stirring frequently. Mix in the stock and bring just to a boil.
2 Stir in the thyme, bay leaf, orange juice, pepper, and ginger root. Decrease the heat and simmer for 8 minutes. Remove any froth that forms. Discard the bay leaf.
3 Pour the soup into a blender in batches and blend each batch until smooth.
4 Put the soup back in the saucepan. Add the milk and cook for approximately 12 minutes, stirring often. Sprinkle the parsley on top.

Serve hot or chilled.