1 tbsp canola oil
1 onion, coarsely chopped
6 carrots, coarsely chopped
2/3 cup orange juice, freshly squeezed (2 oranges)
2-1/2 tbsp gingerroot, coarsely grated
2 cups chicken broth
2 cups water
1/4 cup cream 15% (optional) **
salt and pepper to taste
**I didn't add the cream and it was lovely and flavourful. I'll try adding cream next time I make it.
Prepare the vegetables; chop them coarsely.
In a pot, sweat the onion in oil over medium heat for about 3-4 minutes. Add the carrots, orange juice, gingerroot, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 minutes.
Puree the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes.
Makes 4 servings