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1 tablespoon grated fresh ginger (or 1 teaspoon dried)
114 cup orange juice
Salt and pepper (to taste)
Garnish — finely shredded zest of 1 orange
Simmer carrots in broth (partially cover the pot) until soft — about 10 minutes. Cod slightly, then puree carrots and broth together.
In another pot, melt butter and whisk in flour. Cook flour, whisking, 1 minute. Whisk in pureed carrot broth then milk, ginger and orange juice. Thin, if desired with additional broth. Heat to steaming. Do not boiL Add salt and pepper to taste.
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