Carrot-Orange Soup

From Rebecca Hertzman & Maxine Penn

Ingredients
3 Tbsp butter
2 cups finely chopped yellow onions
2 lbs peeled, chopped carrots
3 cups chicken or veg stock
1 cup orange juice
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp fresh orange zest
dash of ground ginger

Directions

1. Melt butter in a soup pot. Add onions, cover, and cook over low heat until onions are tender and translucent, about 25 minutes.
2. Add carrots and stock and bring to a boil, reduce heat, cover, and simmer until carrots are very tender, about 30-45 minutes.
3. Using blender stick to puree carrots.
4. Add orange juice and additional stock to desired consistency. Season with salt, pepper, and zest. Simmer until heated through, or serve cold. Good both ways!