Soup for summer

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Hot weather makes me want to keep away from any food that seems too rich and heavy.These kind of days are ideal for making light nourishing soups.I have always known that carrots are very good for health but incorporating them into my diet regularly presents more of a challenge.The idea for the carrot ginger soup was that it would solves two problems at the same time,something light and also get in some healthy carrots.

I have adapted this recipe from two or three different recipes and have omitted the cream that most recipes require us to add to the soup and substituted it with milk.This soup turned out very well and the hint of orange from the orange juice was a nice touch.

Click here for a printable view of this recipe

Ingredients and method to make the Carrot ginger soup.

2 Onions
1/4 cup chopped fresh ginger (or according to taste)
4 cups chopped carrots
1 cup orange juice
1 pinch nutmeg
1/4 tsp cinnamon powder
salt to taste
1 tbsp oil
About 1/2 cup milk (optional)

1.Saute the onions in oil until transparent

2.Add the chopped ginger and saute for about a minute

3.Add the carrots and the salt and cook until the carrots are soft

4.Cool this for a little while

5.Puree this mixture to a smooth texture in a blender.

6.Heat the pureed mixture,add the orange juice,nutmeg and cinnamon powder.

7.Add water until required consistency is reached.Heat the soup.

8.Add the milk just before serving (optional )

Serves about 4 .