Carrot Ginger Soup

Ingredients
1/2 cup chopped onion
1 pound carrots, peeled and cut up
1 Tablespoon fresh ginger, finely chopped
1 teaspoon sugar
1 quart chicken broth
1/4 cup butter or margarine
1/4 cup flour
1 cup half & half
3/4 cup orange juice
1/4 teaspoon cinnamon
Combine onion, carrots, ginger, sugar, and chicken broth in a large pot. Place over medium heat, bring to a boil, then simmer until the carrots are tender. Puree in a blender or food processor.

In a separate saucepan, melt the butter, whisk in the flour, and cook slowly for 5 minutes, stirring frequently. Do not let it brown. Add the half & half, orange juice, and cinnamon. Cook until thickened, then add the carrot puree and whisk together until well blended. Simmer for ten minutes.
Serves: 6 to 8.

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