Carrot Ginger Soup

 

Ingredients:

  • 1 diced medium red onion
  • 1-2 Tbsp olive oil
  • 4 Tbsp of minced fresh ginger
  • 2-3 cloves finely minced garlic
  • 1½ c. chopped carrots
  • 3 c. vegetable broth
  • ¼ c. orange juice
  • salt and pepper to taste
  • ¼-½ c cream or milk (optional)
  • candied pecans (for garnish)

Directions:

Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.

Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender).

Thin with additional broth as needed. Season to taste with salt and pepper.

Sprinkle candied pecans on top before serving.