This is truly a soup for all seasons, as you can either serve it as a hot side dish or first course, or chilled as a refreshing light meal on a summer day. Even kids like carrots, so this is a great way to get more servings of healthy veggies into your family’s meals.
2 T. butter
1 small onion, diced
12 medium carrots, peeled and sliced
4 C. vegetable or chicken broth
1 T. or more grated fresh ginger or powdered ginger
1 C. orange juice
Salt, pepper and/or lemon pepper, and dill to taste
In a large pan or Dutch oven, melt butter and sauté the onion and ginger for about 5 minutes. Add the carrots, and sauté for a few minutes. Add the broth and bring to a boil. Turn heat to low, and simmer carrots until tender, about 30 minutes. Transfer soup to a blender or food processor in batches, and puree until smooth. Add orange juice and seasonings. Reheat and serve.
Kitchen Hint: this soup keeps well in the fridge for several days, or you can freeze it.