Carrot Soup From My Garden

1 tablespoon butter

2 pounds carrots -- peeled and cut into

chunks 1 piece ginger -- (2 inch) peeled and

sliced 3 cups vegetable broth

Salt Pepper 1 orange

In larger saucepan melt butter and add carrots. Gently saute carrots and ginger. Add vegetable broth and cook until carrots are softened, about 25 minutes. Pour mixture into a food processor and puree. Season with salt and pepper and add the juice and zest of the orange. Serve hot or cold.