2 lbs carrots – peeled & sliced
1 apple – chopped
5 Tbs olive oil
1 sweet onion – chopped fine
1 Tbs fresh ginger – minced
grated zest of 1 orange
1 Tbs garlic – minced
salt & pepper to taste
fresh lemon juice to taste
5 cups veggie (or chicken) bullion broth
juice from 2 oranges or 1/2 cup orange juice
Directions:
In a large pan, heat the oil, add carrots, onion, apple, garlic, ginger, and salt & pepper, cooking until onion is golden. Add broth & orange zest. Bring to a boil then simmer covered for about 30 minutes. Put this through a food processor or blender with the orange juice, lemon juice, & more salt & pepper if needed. Return to pot and heat. Can be garnished with yogurt & cilantro or sour cream.
Original recipe by Robin Blair
