Carrot and Ginger Soup with Limes and Clementines
December, 2001

Serves 4 / Grated zest of limes and clementines add spark to this golden, gingery soup. The mild taste of clementine juice works well, but orange, mandarin or tangerine juice also work fine.

2 tablespoons butter
2 tablespoons sunflower oil
2 onions, chopped
1 inch fresh ginger, peeled and finely chopped
1 pound carrots (about 4-6), finely sliced
4 cups chicken stock or water
Juice of 5 clementines (about 3/4 cup)
Sea salt and freshly ground black pepper, to taste
Shreds of lime and clementine zest, for garnish

1. Heat butter and oil in a saucepan, add onions and a pinch of salt, and cook until softened and golden. Add ginger and carrots and sauté a few minutes more. Add stock or water, clementine juice, salt and pepper. Bring to a boil, then simmer until carrots are tender, about 20 minutes.
2. Strain into a pitcher; put solids into a blender with 1-2 ladles of strained liquid, then purée, adding extra liquid if necessary. When smooth, add remaining liquid and purée again.
3. Reheat if necessary, taste and adjust seasoning, then serve soup in bowls and top with lime and clementine zest.

Calories 239,Fat 13,Perfat 47,Cholesterol 15,Carbo 27,Protein 5,Fiber N/A,Sodium N/A