Creamy Carrot Orange Soup

canola oil, for cooking
1 Tbsp. butter
1 large onion, peeled and chopped
1 Tbsp. grated fresh ginger
1 tsp. curry powder or paste (optional, or to taste)
2 lbs. carrots, peeled (or scrubbed) and cut into 1” chunks
4 cups (1 L) low-sodium chicken stock
1 cup orange juice
salt and pepper, to taste
1/2 cup half & half or heavy cream (optional)

In a medium pot, heat a drizzle of oil with the butter over medium heat. When the foam subsides, add the onion and ginger and cook for 5 minutes, until the onions are soft. Add the curry powder, carrots, stock and orange juice and bring to a simmer. Cook for 20-30 minutes, until the carrots are soft. Season with salt and pepper.

Remove from the heat and using a hand-held immersion blender, puree the soup right in the pot. (Alternatively, process it in a blender in batches until smooth.) Stir in the cream, if you’re using it, and serve hot.

Serves 6