Ingredients: carrots, onions, garlic, orange zest, orange juice, ginger. Garnishes: cilantro or chives, sour cream, honey, ground ginger, cayenne
Preparing: Saute diced onions and garlic in butter. Add chopped carrots and cook for about 10 minutes. Add water (or broth; about 6 cups of broth per 2 lbs of carrots) and simmer until carrots are tender. Puree the soup. Add orange zest, ginger (I zest it, too), and some orange juice.
Eating: Can be served warm, room temperature, or chilled. Top with cilantro leaves or chives and a dollop of the sour cream/honey/ginger/cayenne.
Dish history: We had a bunch of "for-us" carrots (veggies that are not perfect that we keep
for ourselves instead of giving to our CSA members) and made a huge
batch to freeze. Carrot soup is delicious anytime of year. And so versatile. Instead of orange and ginger, try curry or cumin.