Carrot and Ginger Soup

This soup has an intense ginger flavour!

Ingredients:
6 cups peeled and chopped carrots
1 cup diced onion
2 cloves garlic
1 cup chopped celery
1/2 cup extra virgin olive oil (or EVOO, as I call it)
1 Tbs. black pepper (fresh ground)
2 Tbs. salt
2 Tbs. dried ginger
6 cups chicken or vegetable stock
1 cup orange juice
1/2 cup coarsely chopped fresh ginger
1 cup fresh cream

~ Heat oven to 400 F.

In a mixing bowl, combine carrots, onion, garlic, celery, olive oil, pepper, salt and dried ginger. Mix well, and spread vegetables on a baking sheet in a single layer. Roast in oven until golden brown, 20-30 minutes.

In  a Dutch oven or stockpot, combine vegetables, broth, orange juice, cream and fresh ginger.

Simmer soup for at least 1 hour. Puree well and strain through a fine sieve. If a lot of the liquid in the soup has evaporated while cooking, add a little water, stock, or orange juice, until the soup has reached the desired consistency.