Lunch recipe: Ginger, Carrot, and Orange Soup

Ingredients:
cooking oil spray
1/4 c thinly sliced yellow onion
1/2 rib celery (1/2 cup), thinly sliced
1/4 lb carrots, very thinly sliced
1 1/2 C low salt vegetable broth
3/4 t finely grated ginger
1/4 C orange juice
1/4 t salt
1 t extra-virgin olive oil

Directions:
Heat a large saucepan or Dutch oven, coated with cooking oil spray, over medium heat.
Add onion and celery. Cook 5 minutes, stirring occasionally.
Add carrots; continue to cook for 5 minutes.
Add broth and ginger. Bring to a boil.
Add orange juice and salt, reduce heat. Cover and simmer until vegetables are very tender (about 20 minutes.)
Transfer mixture (in batches if necessary) to a blender or food processor. Blend until smooth.
Ladle into bowls. Reheat if necessary. Drizzle oil over soup. Serve.

2 servings
Nutritional information per serving
Calories: 83
Fat:2.5 grams
Cholesterol: .8 milligrams
Fiber: 3.5 grams
Carbohydrates: 14.9 grams
Protein: 5.2 grams
Sodium: 568 milligrams
Potassium: 573 milligrams
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