Gingered Carrot Soup

Everyone always loves this soup, which I call my "winter cold fighting soup" because of the ingredients. I also love it because it costs next to nothing to make. The original recipe came from Vegitarian Times, January 2003.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 6  tablespoons butter
• 2  medium onions, sliced
• 2  cloves garlic, cut in half
• 2  tablespoons  minced fresh ginger
• 2  lbs carrots, peeled and sliced
• 6  cups vegetable broth
• 2  cups  orange juice
• 4  tablespoons  raw white rice
•  salt and pepper, to taste

Directions

1. In a very large saucepan, heat the butter over medium heat.
2. Sauté the garlic and onion until they are soft but not brown (about 5 to 8 minutes).
3. Add the ginger and carrots and sauté for 5 minutes longer.
4. Stir in the broth, orange juice and rice.
5. Reduce the heat to low, cover and cook for 30 minutes.
6. Allow to cool, then purée in batches in the food processor or blender.
7. Add salt and pepper to taste.
8. Reheat soup before serving.