Carrot Soup

This sounds great as a side dish, a variation on glazed carrots at a dinner party:

• 1 lb carrots, peeled and diced
• 1 large onion, diced
• 1 Tbs fresh ginger, minced
• 4 cups chicken stock
• ½ cup orange juice, freshly squeezed

Cook carrots, onions and ginger to saucepan for 10 min over medium heat. Add stock, bring to a boil and then simmer, uncovered for 40-60 minutes, or until carrots are soft. Cool slightly and pure. Reheat gently and stir in OJ.  Makes 6 cups.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.