Carrot, orange and ginger soup will inspire a culinary revolution

SEATTLE — Ingredients:

• fresh ginger, grated dash cayenne pepper
• sea salt
• white pepper
• chopped fresh parsley or marjoram
• 1 pound baby carrots
• 1 sweet onion, diced
• ¼ cup extra virgin olive oil juice and zest of one orange
• 1-1½ quarts chicken or vegetable broth

Directions:

1. Preheat oven to 425° F.
2. Wash and peel carrots and allow to dry on a towel.
3. Sprinkle olive oil on bottom of roasting pan, add carrots, season with salt and pepper to taste, toss to coat carrots, and stir.
4. Roast for 20 minutes, stirring carrots every five minutes. Add diced onion, stir, roast another 10-20 minutes, or until carrots are cooked through with some blackened spots.
5. When carrots are fully cooked, remove pan from oven and allow to cool.
   Add cool vegetables to food processor and blitz adding a bit of broth, until smooth.
   Place mixture in heavy-bottomed pan, add enough broth for the consistency and texture of soup you like.
6. Heat soup on low. The soup will continue to thicken as it heats.)
7. Add orange juice, orange zest, grated ginger, and cayenne pepper to taste.
8. Sprinkle parsley or marjoram on top of each serving.

Notes:

1. This recipe may be doubled or tripled for a crowd. It freezes well.

Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.