Ginger Carrot Soup

• 2 tablespoons olive oil

• 1 small yellow onion, chopped

• 1 piece (3 inch long) fresh ginger, peeled and chopped

• 1 1/4 pounds carrots, sliced 1/4” thich

• 5 cups veggie broth

• 1/2 cup fresh orange juice

• Pinch of ground nutmeg

• Coarse black pepper

• Sour cream for garnish

1. Heat the oil in a large saucepan over medium heat. Add the oinion and ginger and cook until soft, a few minutes.

2. Add carrots, broth and orange juice, bring to a soil. Reduce heat to low and simmer until carrots are tender, about 45 minutes.

3. Puree soup with an immersion blender

4. Add nutmeg and salt and pepper to taste.

5. Garnish with sour cream before serving.

Recipe from A Field Guide to Redheads