Comforting Carrot Soup
3 Tbsp olive oil
1 medium red onion, chopped
3 tsp crushed garlic
3 tsp crushed ginger
2 lbs carrots
1 cup white wine
4 cups low sodium chicken broth
1/4 cup orange juice
Kosher salt and fresh ground pepper, to taste
1. Heat olive oil in a large saucepan or soup pot. Add onion, garlic and ginger. Sauté until softened, about 4 minutes.
2. Add carrots and sauté for 2 minutes. Carefully add the white wine and chicken stock. Bring to a boil, reduce heat to a simmer and cook until the carrots are soft, about 15 to 20 minutes.
3. Remove from heat and purée in batches in a blender. Transfer back to soup pot. Season to taste with salt and pepper.
Serve with toasted pita.