Carrot Ginger Soup - cooking recipe

Ingredients

2 Tbsp. unsalted butter
1 1/2 c. diced onions
10 to 12 carrots, peeled and sliced (about 4 c.)
1 1/2 Tbsp. grated, fresh ginger
4 c. chicken broth
1/4 c. orange juice
1 1/2 c. milk
1 1/2 c. cream or half and half
paprika
sour cream (optional)
parsley, chopped (optional)

Preparation

Melt butter in a large saucepot.
Add onions and gently cook until transparent, approximately 3 to 4 minutes.
Add carrots, ginger and chicken broth.
Cover and simmer until carrots are tender (about 20 to 25 minutes).
Strain, reserving broth.
Puree vegetables in a blender.
Return vegetables and broth to saucepot. Stir in orange juice, milk and cream.
Return to heat.
Season with salt and a dash of paprika; do not boil.
Serve with dollop of sour cream and a sprinkling of chopped parsley.
Serves 6.