Creamy Carrot Ginger Soup

I love soup, especially as cooler weather settles in. But, as with everything else, I'm picky. I don't like most "cream" soups, and am always on the lookout for soups that are broth- or tomato-based. This one is pretty much straight from the pages of Mother Earth Living magazine (Jan/Feb 2017). I may try it with a tad more ginger next time, but this is just enough to add warmth and interest to the soup without it being spicy. A sprinkle of cinnamon would look pretty too!

(I put the orange juice as optional because I had none in the house, and the soup was wonderful anyway!)

Creamy Carrot Ginger Soup

3 Tbsp. olive oil
2 large yellow onions, chopped
1 tsp. fresh ground black pepper
10 large carrots (3 to 4 lbs), scrubbed and chopped 6 cups chicken or vegetable broth
1 cup fresh squeezed orange juice (optional)
1 inch fresh ginger root, grated
Sea salt, to taste

Heat oil in a large pot and add onions. Saute till onions are golden and soft, about 20 minutes. Stir in pepper, carrots, and broth. Bring to a boil, add the ginger, and reduce to simmer for about 25 minutes, till carrots are tender. Transfer the mixture to a blender and puree (in 2 batches. Return to pot and stir in the juice, if using. Add salt to taste. Serve with a sprinkle of black pepper or cinnamon.