CARROT GINGER SOUP Recipe

Combine onion, carrots, ginger, sugar, and chicken broth in a large pot. Place over medium heat, bring to a boil, then simmer until the carrots are tender. Puree in a blender or food processor.

In a separate saucepan, melt the butter, whisk in the flour, and cook slowly for 5 minutes, stirring frequently. Do not let it brown. Add the half & half, orange juice, and cinnamon. Cook until thickened, then add the carrot puree and whisk together until well blended. Simmer for ten minutes.

Serves: 6 to 8.