CARROT-GINGER SOUP
About 6 cups; 4 servings
Melt in a soup pot over medium heat:
- 4 tablespoons (½ stick) butter
Add and cook, stirring, until tender but not browned, about 6 minutes:
- 1 large onion, coarsely chopped
Stir in:
- 1 ½ pounds carrots, sliced
- 4 cups Vegetable Stock or Poultry Stock
- ½ cup orange juice plus ½ cup water
- 1-inch piece ginger, peeled and minced
- (Up to 2 tablespoons curry powder or Garam Masala)
Bring to a boil, then reduce the heat, partially cover, and simmer until the carrots are tender, 15 to 20 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:
- ¼ to ½ cup heavy cream or half-and-half, to taste
- ½ teaspoon salt
Heat through, but do not boil. Garnish with: