2 tbsp. butter
2 tbsb. olive oil
1/2 tsp. ground ginger
1/8 tsp. ground mace
10 carrots, medium sized, peeled and sliced
8 cups chicken broth
1 tbsp. grated orange peel (jar spice is ok)
2 cups orange juice
salt and pepper, to taste
Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring frequently, until wilted (about 15 minutes). Springle with ginger and mace; cook, stirring frequently, for 1 minute.
Add the carrots, broth, and orange peel. Bring to boil, reduce heat, and simmer, partially covered for about 20 minutes. Cool slightly.
Puree soup in pot with hand blender, or in container of food processor. Return to pot; stir in orange juice, salt, and pepper. Heat over low heat until hot. Serve.
This should make 8 servings. Recipe courtesy of Linda Wurtzel (Brian’s mother-in-law).