Carrot Soup

Ingredients :
- 2 tablespoons of olive oil
- one medium onion, chopped
- 2 pound bag of organic carrot, peeled and sliced
- 1 teaspoon of dried caraway seeds, crushed
   or dried dill
- 4 cups of homemade chicken stock
-  sea salt and pepper

Variation - Ginger-Orange carrot soup :
Omit the caraway seeds or dill and add a 2 inch piece of fresh ginger,1/2 cup of fresh orange juice



Heat oil over medium heat in a large saucepan. Add the onion, then the carrots for about 10 minutes or until the onions are soften. Season with salt and pepper. Pour chicken stock, add the ginger if using and bring to a boil. Lower the heat and simmer for 45-55 minutes, or until the carrots are very soft. Cool the soup slightly, take out the ginger if using, pour orange juice if using. Puree in batches in a food processor. I separate the vegetables from the broth in a coriander, puree the vegetables, then adding the broth to obtain the consistence desire.