Cream Of Carrot Soup - cooking recipe

Ingredients

4 1/4 cups chicken stock or 4 1/4 cups vegetable stock
1 tablespoon butter
1 medium onion, diced
1 tablespoon ginger, minced
1/2 teaspoon curry powder
1 1/2 lbs carrots, cut into very thick slices
1 cup orange juice
1/2 1/2 cup half-and-half cream or 1/2 cup milk
1/8 teaspoon black pepper
salt, to taste

Preparation

Heat butter and 1/4 cup of stock in a large soup pot over medium-low heat, until butter is melted.
Add onions, ginger, and curry powder and cover.
Cook, stirring occasionally, until onions are softened but not browned.
Add remaining stock, orange juice, and carrots.
Bring to a boil.
Reduce heat and simmer, covered, for 15 minutes (or until carrots are tender).
Puree soup.
Return to pot, add cream or milk, black pepper, and season with salt to taste.
Simmer until warmed through and serve.