Serves 3-4LEA_1903-320x213

1 lb carrots, cut into ½ inch thick rounds
3 cups chicken stock
1 inch piece fresh ginger, minced
1 tsp dried ginger
1 tsp cumin
4 to 6 TB butter
2 TB freshly squeezed orange juice
yogurt or sour cream for garnish (optional)
minced chives for garnish
orange zest for garnish
salt and pepper to taste, if desired

Add the carrots and chicken stock to the soup pot and cook on medium-low to medium heat until carrots softened (a sharp knife easily goes through them when pierced), perhaps 20 minutes or so.
Once cooked, turn off the heat and add the fresh ginger, dried ginger, cumin, butter, and orange juice.
Purée with a handheld blender, or if you don’t have one, transfer to a blender and purée.
Serve in soup bowls, and garnish with chives and orange zest. Add in optional yogurt or sour cream. Salt and pepper to taste if desired.

Courtesy of Chris Kresser