Dietary guidance: v v
2 tb. olive oil
1 small yellow onion, coarsely chopped
1 3" long piece of fresh ginger, peeled and coarsely chopped
1 1/4 lbs. carrots, sliced 1/4 " thick (about 4 c.)
5 c. shiitake vegetable stock
1/2 c. fresh o.j.
Pinch of nutmeg
kosher salt and pepper
Creme Fraiche or sour cream for garnish (optional)
Heat oil in large saucepan over medium heat. Add the onion and ginger and cook stirring occasionally for 5 minutes.
Add the carrots, stock, and o.j. Increase heat to med- high and bring to a boil. Reduce heat to low, cover pan, and let simmer until carrots tender (about 45 minutes)
Let soup cool slightly then puree in blender and if you wish strain through sieve.
Add the nutmeg to the soup and and season with salt and pepper. If soup is too thick thin with water or stock.
Soup can be served warm or chilled and served with Creme Fraiche or sourcream