1/2 tsp. minced fresh ginger
1 lb. carrots, peeled and thinly diced
4 green onions thinly sliced
2 tbsp. butter
3 c. chicken stock
1 c. fresh orange juice
1 orange
2 tbsp. chopped parsley

Melt butter, saute ginger, carrots and onions until crisp tender. Do not brown.

Add 2 cups of broth and simmer until carrots are very soft. Puree on blender or food processor. Return to saucepan and add the remaining cup of stock along with 1 cup fresh orange juice. Reheat. Use very thin orange slices and parsley to decorate.