Holiday Carrot Soup

Caroline Bays, Belmont CSA

2 1/2 lbs carrots, chopped

1 medium onion, chopped

6 Tbs butter

2 tsp minced fresh ginger

Juice and zest from one orange

5-6 cups vegetable broth

1 cup light or heavy cream

Saute onion in the butter until transparent.  Add carrots and saute for another 15 minutes.  Add the ginger and the zest from the orange.  Add the broth and orange juice.  Bring to a boil, reduce heat and simmer for 45 minutes or until carrots are tender.  Remove from heat and puree soup through a food processor or blender.  Return to heat and add cream.  (Do not allow it to boil after the cream is added).

It's decadent but delicious!