If using late winter carrots, add 1 T honey to add sweetness.

2 T canola oil or olive oil
1 small yellow onion, coarsely chopped
1 1/4 pounds carrots, sliced 1/4 inch thick
About 5 cups vegetable broth
1/2 c orange juice
Pinch of ground nutmeg
Coarse salt and freshly ground black pepper
Creme fraiche, sour cream or yogurt

Saute onions and ginger in oil until soft and fragrant, about 5 minutes.

Add carrots, stock, and orange juice. Bring to a boil. Reduce heat to low, cover and simmer until carrots are very ender, about 45 minutes.

Puree with immersion blender or in a food processor. Add nutmeg and season with salt and pepper.

Garnish creme fraiche, sour cream, or yogurt, if desired.

This soup may be served hot or cold.

Adapted from Food to Live By, by Myra Goodman