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Today I made carrot-ginger soup and it was heaven! It is courtesy of America's Test Kitchen Healthy Cookbook.

2 Tbsp canola oil
1.5 pounds carrots, about 9, peeled and chopped medium
1 onion, minced
2 Tbsp grated fresh ginger. Do not substitute ground ginger
3 cups low-sodium chicken broth
3/4 cup 1% lowfat milk
1/4 cup orange juice
salt and pepper

fresh chopped chives

I love this soup and any time I can find a way of eating more vegetables then that is always a good thing!