Sunburst Carrot Soup with Fresh Ginger, Orange, and Carrot Juice

Makes about 8 cups (may be halved)

3 Tablespoons organic butter
2 cups chopped onion (about 12 ounces)
2 teaspoons minced fresh ginger
1 Tablespoon chopped fresh garlic
1½ pounds organic carrots, scrubbed (no need to peel) and sliced about 1/2" thick (about 5 cups)
4 to 5 cups organic chicken stock, preferably homemade
2 to 3 teaspoons salt
Several grinds of fresh black pepper
1/2 teaspoon finely chopped organic orange zest (or more to taste)
1/2 cup organic orange juice
1 cup carrot juice

Optional additions:
Ground cumin or chopped fresh thyme

Optional garnishes:
A sprinkling of toasted cumin seeds
Some chopped fresh thyme
A dollop of sour cream, creme fraiche, or thick yogurt
Snipped fresh chives

Melt the butter in a heavy 4 quart stainless steel or enameled cast iron dutch oven. Add the onion and cook, covered, over low heat, stirring occasionally, until the onions are soft and starting to brown, about 10 to 15 minutes. Add a splash of water to the pot if the onions start to stick.

Increase the heat to medium and stir in the ginger and garlic. Cook, stirring a few times, for 2 minutes. Don't let the garlic brown.

Add the carrots, 4 cups of the chicken stock, 2 teaspoons of the salt, and several grinds of pepper. Cover and bring to a boil. Reduce the heat and simmer gently, with the lid cracked, until the carrots are very soft, about 30 to 45 minutes.

Use an immersion blender to purée the soup until smooth, or you can carefully purée it in two batches in a countertop blender.

Stir in the orange zest, orange juice, and carrot juice, along with the cumin or fresh thyme if using. Season to taste with more salt, pepper, and orange zest if desired. If you aren't using the carrot juice (or you prefer a thinner soup), add up to 1 cup more of chicken stock.

If your homemade chicken stock isn't very salty, add up to 1 more teaspoon of salt to taste.

Heat over medium until hot and serve, garnished as desired.

Recipe source: FarmgirlFare.com