Ingredients
The following ingredients have 8 Servings
- 1 Tablespoon olive oil
- 2 pounds carrots, chopped
- 1 medium onion, chopped
- 2-inch piece of fresh ginger root, peeled and grated
- 2 quarts reduced-sodium chicken broth
- 1 cup DOLE Mandarin Oranges, drained
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup plain, non-fat Greek yogurt
- 2 Tablespoons fresh cilantro, chopped
Instruction
- In a large Dutch oven, over medium-high heat, add olive oil. Saute carrots, onions, and ginger until soft.
- Add broth and simmer until carrots are fork-tender.
- Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to the blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven.
- Season well with salt and pepper.
- Serve hot or cold. Garnish with Greek yogurt and chopped cilantro.