1 tablespoon butter
2 pounds carrots — peeled and cut into
chunks 1 piece ginger — (2 inch) peeled and
sliced 3 cups vegetable broth
Salt Pepper 1 orange
In larger saucepan melt butter and add carrots. Gently saute carrots and ginger. Add vegetable broth and cook until carrots are softened, about 25 minutes. Pour mixture into a food processor and puree. Season with salt and pepper and add the juice and zest of the orange. Serve hot or cold.