Fresh ginger root can be found in almost every supermarket in America. Most is imported from Hawaii. The picture above shows two small pieces of unpeeled ginger and the amount of chopped ginger needed for this recipe. It has a thin fawn-colored skin and a pungent smell when cut, powdered ginger will not be an equal substitute in this recipe. I add orange at the end of this recipe to enhance flavors.
6 servings, 93 calories per serving
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 ( 2-inch) piece fresh ginger, peeled and grated or finely chopped
1 ½ pounds carrots, peeled and thinly sliced
4 cups chicken stock or 4 cups vegetable stock
1 pinch cinnamon
1 pinch curry (optional)
Juice from one orange
1 tbsp grated orange rind
½ teaspoon salt
½ teaspoon black pepper

Heat olive oil in a large saucepan, add onions and cook until translucent, about 4 minutes. Add garlic, gingerroot, carrots, stock, cinnamon and curry ( if using it). Simmer covered for at least 20 minutes or until the carrots are very tender.
Puree the mixture in a blender, food processor or use a hand held immersion blender.
Return soup to pan, add orange juice, grated orange peel, season with salt and pepper to taste and simmer ten more minutes, serve warm.
You can add a dollop of plain yogurt, sour cream or even a swirl of cream and garnish with fresh, chopped parsley

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