Chilled Carrot Ginger Soup

For my birthday this year Jack bought us a CSA membership. Every week we get a box full of fresh veggies. Our CSA even sends us emails with recipe ideas. They're even having a CSA member BBQ at the end of this month. This CSA rocks...we've heard complaints about other CSAs delivering the same thing week after week, not getting many veggies, etc. That is not the case for us! We have so much food we have to bring people over to our place for dinner to eat it all before it goes bad!

This week among some of the veggies we got in the delivery were a bunch of carrots, some red onions and some garlic.

Now I know that soups are usually a winter thing, but when I saw these veggies together I immediately thought carrot ginger soup! Because it's been so hot this weekend I made the soup and then chilled it while I helped Jack on a photo project.

Carrot Ginger Soup

-a bunch of carrots (a little more than a cup and a half) chopped
-2 tsp olive oil
-4 tbsp minced ginger
-2-3 cloves minced garlic
-3 cups veggie broth
-1/4 cup orange juice
-1/2 cup cream
-salt and pepper to taste

Heat oil over medium heat in soup pot. Add onions and cook until soft. Add ginger and garlic and cook for 2-4 minutes.

Add carrots, broth and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender. In batches puree soup in a blender. I add the cream, which is optional, when I begin the puree process.