plain yogurt, fresh basil, green onions and/or other herbsfor garnish (optional)
Melt the 4 tablespoons of butter in a large pot over medium high heat, stirring constantly, until browned and starting to foam.
Turn the heat down to medium and add the onions to the pot and sauté until softened, about 2 minutes. Add the carrots and a generous pinch of salt and cook for another 3-5 minutes, until they are coated in butter and begin to soften.
Add the minced ginger (1 tablespoon), orange zest (1/2 teaspoon), and chicken stock (4 cups). Bring to a boil, then simmer on low, covered, for about 20 minutes (or until carrots are tender and easily pierced with a fork).
Remove from heat. Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).
Taste to adjust seasoning and add salt if needed. Serve hot, or if you want the soup chilled, refrigerate for about two hours before serving. Garnish with plain yogurt, fresh basil, green onions or herbs, if desired.
Freezer Instructions: Make a double batch and freeze it for up to 6 months in an airtight container.
Make it vegan: use 2 tablespoons olive oil instead of the butter and skip the browning process.
Make it Whole30/Paleo/dairy free: Use 2 tablespoons olive oil or ghee instead of butter and skip the browning process.
Money saving tip: If you don't have homemade chicken stock, you can use water (with some extra salt). You can also buy a really small amount of fresh ginger- just snap it off at the store and buy only what you need.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.