INGREDIENTS PER 4 PEOPLE
carrots, peeled and trimmed and chopped into 1/2-inch slices, 12 Oz
onion, chopped, 1,5 Oz
Juice from 1 orange, about ¼ cup
grated fresh ginger, 1,5 Oz
olive oil, 1 tablespoon
vegetable broth, 32 Oz
Sauté onion in oil until it begins to soften.
Add the carrots and cook them for 3 minutes.
Add the ginger and keep cooking for 2 minutes.
Add broth and bring to a boil, let simmer, covered, for 15 minutes or until vegetables are soft.
Purée soup in a blender until homogeneous.
Add some orange juice and reheat.
Thanks to: Jovina Cooks Italian