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Gingered Carrot Orange Soup

2tbsp butter or olive oil
4 cups thinly sliced carrots
1 large onion chopped
3tbsp grated fresh ginger root
3-4 cups chicken or vegetable stock
1 cup orange juice
Salt pepper to taste
1/4 cup whipping cream or 1/2 and 1/2 cream or milk
Orange zest for garnish
Sprigs of parsley or coriander for garnish

In saucepan over low heat,melt butter.Stir in carrots,onion,and ginger.
Cover;cook 5 minutes.Pour in stock and bring to boil.Reduce heat;simmer
,covered about 15 minutes or until carrots are tender.Remove from heat.
Cool slightly.
In food processor or blender,purée carrot mixture until smooth.Stir in 
orange juice,salt and pepper,and cream.Garnish and serve.Enjoy!

Try substituting squash,pumpkin or parsnips for carrots or using 2 cups
of carrots and 2 cups of apples,or adding a teaspoon of curry or cumin
powder.

Hugues Levesque

hughl@idirect.com
1352 Danforth ave
Toronto, Ontario m4j 1m9
Canada