Carrots

Carrot Citrus Ginger Soup

This soup is perfect as a starter to a light autumn meal.

3 tablespoons olive oil
1 small onion, coarsely chopped
1 piece (2-inches long) fresh gingerroot, peeled, thinly sliced
3 large carrots, peeled and sliced
1 1/2 cans (14.5 ounces each) low-sodium chicken or vegetable broth
1/4 cup honey
1 cup orange juice
1 tablespoon butter
1/2 teaspoon salt

Heat oil over medium heat in a Dutch oven; add onions. Cook, stirring occasionally, until onions soften, about 2 minutes. Add ginger; cook 1 minute. Add garlic; cook, stirring occasionally, 1 minute. Add carrots; cook, stirring occasionally, until slightly tender, about 5 minutes. Add broth; increase heat to high. Cook, stirring occasionally, 10 minutes. Lower heat to medium; cook 7 minutes. Remove from heat; stir in honey and orange juice. Set aside to cook 5 minutes. Process in a blender or food processor until smooth. Return the soup to the pot, add butter. Stir over high heat until hot, about 1 minute. Add salt to taste. Serve hot.

Serves 4.

From “Chicago Tribune,” October 1, 2006.

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