Carrot-Ginger Soup

This carrot-ginger soup is healthy but still absolutely delicious, and it's the perfect thing to eat when you're hit with a cold.  I made this a few weeks ago when I was hit by just such a cold, but it would also be an excellent post-holiday soup after all the rich things we've been eating.  Be sure to serve with a swirl of sour cream, yogurt, or creme fraiche to add a bit of richness and cut the spicy ginger flavor of the soup.

Carrot-Ginger Soup (adapted from Food to Live By)
Serves 6-8

1-1/2 T olive oil
1 large sweet yellow onion, coarsely chopped
1/2 cup coarsely chopped fresh ginger (peeled)
2-1/2 pounds carrots, sliced 1/4-inch thick
6 cups chicken or vegetable stock
1 cup fresh orange juice
Pinch nutmeg
Salt and pepper
Crème fraiche or sour cream, for garnish

1. Heat oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
2. Add the carrots, stock, and orange juice. Season with salt and pepper. Increase heat to medium high and bring to a boil. Reduce heat to low, cover the pan, and let simmer until the carrots are very tender, about 45 minutes.
3. Puree the soup in a blender or food processor, or with an immersion blender. For a smoother texture, strain through a sieve.
4. Add the nutmeg and season to taste with salt and pepper. If the soup is too thick, thin it with water or more stock.
5. If needed, rewarm the soup over medium-low heat until hot. Garnish with crème fraiche or sour cream and freshly ground black pepper.