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Carrot Soup From My Garden Recipe

1 tablespoon butter 2 pounds carrots -- peeled and cut into chunks 1 piece ginger -- (2 inch) peeled and sliced 3 cups vegetable broth Salt Pepper 1 orange In larger saucepan melt butter and add carrots. Gently saute carrots and ginger. Add vegetable broth and cook until carrots are softened, about 25 minutes. Pour mixture into a food processor and puree. Season with salt and pepper and add the juice and zest of the orange. Serve hot or cold.

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