Ingredients

2 tablespoons each butter and olive oil

2 medium-sized onions, chopped

1/4 teaspoon ground ginger

1/8 teaspoon ground mace

10 medium-sized carrots, peeled and sliced

8 cups defatted chicken or vegetable broth

1 tablespoon grated orange zest

1 cup freshly squeezed orange juice

Salt and freshly ground black pepper, to taste

Snipped fresh chives, for garnish

Description

Briefly Cooking The Spices Brings Out Their Oils And Enhances The Flavor. Before Pureeing The Soup, Be Sure The Carrots Are Tender. Once The...

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