Carrot Soup

olive oil
1 large onion, chopped
2 celery stalks, chopped
1T dried thyme
2 garlic cloves, pressed
1T ginger, chopped
3 lbs carrots, grated or finely chopped (this is when you love a food processor...or wish you had one!)
8 cups water
1 1/2c freshly squeezed or unsweetened orange juice
salt and freshly ground black pepper to taste

1. Drizzle a bit of olive oil in a large soup pot and add onion, celery, thyme, garlic and ginger. Suate till onion is translucent. (approx 5min)

2. Add carrots and continue to cook for 3min more, then ADD water and bring to a boil.

3. Lower temp to simmer, cover and cook until carrots are soft and ready to puree (30min)

4. Puree entire soup with an immersion blender or do it in batches in a blender and return to pot.

5. Add orange juice and stir thoroughly-let simmer for 5min more then season to taste.

"Everyday Grain-Free Gourmet" by Bager and Lass