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2 tablespoons butter or margarine
1 large onion, coarsely chopped
1/2 inch piece ginger, peeled and finely chopped
8 carrots (about 1 1/2 pounds), peeled and sliced into 1-inch pieces
4 cups chicken stock or 4 bouillon cubes dissolved in 4 cups boiling water
1 cup orange juice, preferably freshly squeezed
Salt and pepper
Chopped fresh mint or parsley, or dried mint
Large stockpot with cover
Blender or food processor (if using food processor, see Tip)
Place a large stockpot on MEDIUM-HIGH heat and let it get hot, about 45 seconds. Add the butter or margarine; when it stops sizzling, add the onion and sauté until soft, about 6 minutes. Add the ginger and sauté for 2 minutes more.
Add the carrots and the chicken stock or dissolved bouillon to the stockpot and bring to a boil over HIGH heat. Reduce the heat to LOW and simmer, covered, until the carrots are tender, about 35 minutes.
Using a ladle, fill the blender or food processor halfway with the soup and puree. Transfer the pureed soup to a large saucepan and continue blending or processing all the soup is pureed.
Return the large saucepan with the soup to MEDIUM-HIGH. Add the orange juice and bring to a boil 1 more time, then remove from the heat and season with salt and pepper. Serve the soup hot, garnished with chopped mint or parsley. Be sure to let it cool before refrigerating or freezing.
Tip If you want to use a food processor instead of a blender to purée the soup, you will need to strain the soup and separate the solids from the liquid first. Set a colander over a large saucepan and pour the soup through the colander. Then transfer the solids to the bowl of the processor.
Add 1 cup of the hot broth to the solids and process until the mixture is smooth. Stir the puréed mixture back into the soup and stir until combined. If you try to purée the soup in the food processor with too much liquid, the vegetables will remain in little chunks and the liquid may leak.