2 Tbl Butter
1 Cup Onion, chopped
1 Clove Garlic, minced
4 Cups Carrots, peeled and chopped
4 Cups Chicken or Vegetable Stock
1 Tbl Ginger, finely grated
To Taste Salt and Pepper
Juice of 1 Orange
Fresh tarragon leaves for garnish
Sweat onions in butter until translucent. Add garlic and carrots and cook 5 minutes. Then add stock and simmer until carrots are tender about 8–12 minutes. Stir in ginger and remove from heat. Purée soup in blender, add orange juice and adjust seasoning. Serve and garnish with tarragon leaves.