Ginger Carrot Soup

Seattle is often gray and dark this time of year. Maybe that is the reason this soup appeals to me. Its bright color matches its bright flavor. The complex taste has many layers. I used herbes de provence to accent the sweetness of the carrots. Curry was added to give the soup a little kick.

Ginger Carrot Soup

1 tablespoon butter
1/2 cup minced onion

1/4 cup grated peeled fresh ginger
1 teaspoon herbes de Provence

3 cups (or more) chicken stock or canned low-salt chicken broth

4 cups peeled and sliced carrots (about 1 1/2 pounds)

1/4 cup orange juice

1/8 teaspoon curry

1/4 teaspoon salt
1/8 teaspoon pepper

chives

1. Heat oil in heavy large saucepan over medium-high heat. Add onion, minced ginger and herbes de Provence. Sauté until onion is translucent, about 5 minutes.
2. Add chicken stock and sliced carrots. Cover and simmer until carrots are tender, about 45 minutes.
3. Working in batches, puree mixture in blender or processor. Return soup to saucepan.
4. Stir in orange juice. Cook over low heat 5 minutes. Mix in curry, salt and pepper. Season soup to taste with salt and pepper. Bring to simmer before continuing, thinning with more stock if desired.
5. Ladle into bowls, garnish with snipped chives and serve.