Ingredients:
6 tablespoons butter
2 medium onions, sliced
2 cloves garlic, cut in half
2 tablespoons minced fresh ginger
2 lbs carrots, peeled and sliced
6 cups vegetable broth
2 cups orange juice
4 tablespoons raw white rice
salt and pepper, to taste
Directions:
In a very large saucepan, heat the butter over medium heat.
Saute the garlic and onion until they are soft but not brown (about 5 to 8 minutes).
Add the ginger and carrots and saute for 5 minutes longer.
Stir in the broth, orange juice and rice.
Reduce the heat to low, cover and cook for 30 minutes.
Allow to cool, then puree in batches in the food processor or blender.
Add salt and pepper to taste.
Reheat soup before serving.
Servings: 12
Time preparation: 20 min.
Time total: 60 min.