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Carrot Soup

1 tb Butter
2 lb Carrots -- peeled and cut into chunks
1 piece ginger -- (2 inch) peeled and sliced
3 c vegetable broth
Salt
Pepper
1 orange


In larger saucepan melt butter and add carrots. Gently saute carrots and ginger. Add vegetable broth and cook until carrots are softened, about 25 minutes. Pour mixture into a food processor and puree. Season with salt and pepper and add the juice and zest of the orange. Serve hot or cold.


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