INGREDIENTS
- 3 Tbsp unsalted butter and 1 Tbsp Olive Oil
- 1 1/2 pounds carrots (6-7 large carrots or 14 med), peeled and sliced thin
- 2 cups chopped white or yellow onion
- Salt to taste
- 1 teaspoon minced ginger
- 2 cups chicken stock or vegetable stock
- 3 large strips of zest from an orange
- Add as much water as it takes to get to the consistency you want
Saute Onions and Carrots until they begin to soften and real ease their juices. Watch that they do not burn. Add remaining ingredients and cook til vegetables are fully softened.
Transfer to High Powered Blender (I use VitaMix) and blend until smooth.
Garnishes
- Mushrooms sauteed in: 1 Teaspoon each: Olive Oil, Tamari & Amaretto
- Orange Juice 1 teaspoon
- Spicey Pumpin Seeds
- 1 Tablespoon Roasted Red Pepper Puree
