Carrot And Blood Orange Soup
1 Pound carrots
1 Medium onion
3 Cloves of garlic
1(2-inch) Piece fresh ginger. minced
2 Tablespoons olive oil
1-2 large blood oranges
5 Cups vegetable stock
1 bay leaf
Sea salt and pepper, to taste
Thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large pot, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
Add vegetable stock , zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
Puree soup until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes.