Ginger Orange Roasted Carrot Soup

1 Tbsp olive oil
1 Tbsp olive oil or butter
1 large onion, quartered
1 pound peeled (or scrubbed) carrots, halved if they are large
1 inch fresh ginger, sliced
1 tsp curry (leave out curry if you don't want the added spice)
4 cups vegetable stock
1 cup fresh orange juice (save the remnants)*
1 - 2 Tbsp grated orange peel
1/2 cup yogurt or sour cream
2 Tbsp fresh chives

Combine onion and carrots and toss with olive oil.  Roast in oven at 425 degrees until browned ... carrots and onions will carmelize.  Yummy! 

Meanwhile, back at the tureen, melt butter (or olive oil if you would prefer) and sauté curry and ginger.  Once the onion and carrots are roasted, add to pot.  Cover with vegetable stock, orange juice and orange peel.  Simmer for approximately 30 minutes with cover on.

*I actually simmered the soup with the orange remnants.  You don't have to do this but I thought it couldn't possibly hurt.  Obviously make sure your orange has been cleaned.  :)

Remove soup from heat and blend with immersion blender (or whatever it is you normally would blend with).  Add water to thin, if necessary.  

Serve garnished with a dollop of yogurt or sour cream and sprinkle with chives and more grated peel, if desired.

Best served with a good friend.

Photo courtesy of Ms. Tureen