2 tsp. olive oil (or unsalted butter)
1 1/2 c. onions, diced
4 c. peeled & sliced carrots
1 1/2 tbsp. grated fresh ginger root
4 c. vegetable broth (or chicken broth)
1/4 c. orange juice
3 c. milk (you may use 1 1/2 c. milk, 1 1/2 c. cream)
Sour cream (optional)
Salt
Paprika

Saute the onions in the olive oil in a large pot. Use low to medium heat; the onions should cook but not brown. Stir constantly, 3 to 4 minutes. Add carrots, ginger and broth and simmer 25 to 30 minutes until carrots are tender.

Puree the whole potful in the blender, using small batches. It should take 3 or 4 batches. Blend as long as necessary to get rid of all the lumps. Return to large pot. Stir in orange juice and milk. Season to taste with salt and paprika. Heat but do not let boil. Serve with a dollop of sour cream. Serves 6.