We've finally hit our cold snap and automatically, I turned to eating the most orangey thing I could think of: Carrot Ginger Soup. I also think this soup is probably a huge boost to the immune system.
Carrot Ginger Soup
2 lbs carrots (freshest you can find)
1/2 large onion minced
1 inch of ginger root
4 c chicken or vegetable broth
1 c water
salt & freshly ground pepper to taste
juice of 1/4 of a lemon
1 c milk (any ... even unsweetened soy is fine)
a dollop of sour cream
Need blender, food processor or immersion blender (I use the last one).
Peel carrots and chop into coins, mince onion, mince ginger and put in a tea steeper. Heat a mix of olive oil and butter over medium high heat then add minced onion, and fry until transparent. Then add carrots, and fry until they turn a deeper hue of orange (about 8 minutes), make sure nothing burns. Add four cups of broth and one cup of water, heat to boil and then lower to a simmer. Simmer for about 30-45 minutes. Remove minced ginger in tea steeper, add perhaps half a teaspoon of ginger back into the soup, and blend -- please be careful, it's really hot. I usually place the lid as a sort of shield while I use the immersion blender.
After blended to a baby smooth texture, add milk, and lemon juice, and reheat. Taste and salt according to your preference.
Serve with some really good bread and maybe a salad.
Enjoy in good health.