2 tsp butter
1/3 c chopped onion
1 T fresh ginger, chopped
1 lb carrots (pick a color, any color)
1/2 tsp salt
1/4 tsp black pepper (white if you got it)
3 c Vegetable broth
1/4 c Orange Juice
Pinch Nutmeg, ground
4 T sour cream (optional)
1. Melt butter in large saucepan, Sauté onion and ginger for approximately 1 min, until ginger is fragrant. Add carrots, salt and pepper, cook and stir 2 mins.
2. Stir in broth; bring to a boil. Reduce heat ; cover and simmer until carrots are tender (about 30 mins).
3. Process soup in a blender until smooth. (Work in batches). Return to saucepan; stir in orange juice and nutmeg. Reheat, stir occasionally. Thin soup with additional broth, if necessary. (If you want a creamy consistency, thin with cream). Garnish with sour cream. and a few leaves of thyme.
Vegans: Replace butter with vegetable oil and omit the sour cream