Gingered Carrot Soup
Serves 4

1 large onion, coarsely chopped
1 tbsp olive oil
1 lb carrots, peeled, and cut in chunks
2 cups low-fat chicken broth
2 tbsp finely diced VE Crystallized Ginger
1 tsp Pumpkin Pie Spice
1 ½ cups orange juice
½ cup half-and-half cream
VE Sea Salt & VE White Pepper, to taste
1 tsp VE Chives for garnish

1. In a large saucepan, cook onions in olive oil until soft.
2. Add carrots, chicken broth, VE Crystallized Ginger and VE Pumpkin Pie Spice.
3. Simmer for 25 – 30 minutes or until carrots are tender. Transfer to blender or food processor and blend until smooth.
4. Return mixture to saucepan. Add orange juice and cream. Heat to steaming, season to taste with VE Sea Salt and VE White Pepper.
5. Serve immediately. Sprinkle each with VE Chives.