Happy Carrot Soup

It makes me happy to eat this!

2 Tbsp olive oil
1 to 3 peeled, chopped onions
2 to 3 pounds carrots, peeled, sliced
Ginger, about 4 inches long, a bit thicker 
   than a thumb, peeled, thinly sliced
4 cups low salt chicken broth
1 1/2 cups orange juice
1 tsp ground coriander
1/2 tsp freshly ground nutmeg

whipping cream (about 1/3 cup)

Heat 1 Tbsp. oil in a large soup pot over medium high heat.  
Sautee the onion until soft and beginning to turn golden.  
Add the rest of the oil and then the sliced ginger, and 
stir for a minute or two until the oil is fragrant with 
ginger.  Add the carrots, a large handful at a time, 
stirring to coat with oil before adding the next handful.
Continue to stir for a minute or two after all carrots 
have been added.

Add the broth, juice, coriander and nutmeg.  Stir well.
Bring to a boil, then reduce the heat, cover, and simmer 
(stirring occasionally) for about 30 minutes until 
carrots are very soft.

Remove from heat.  Puree in pot with immersion blender or 
pour into standard blender in batches and puree there.  

Whip cream until soft peaks are formed.

Serve bowlfuls of carrot soup, each with a generous 
dollop of whipped cream.

(Recipe serves 5, as a main course, with salad and bread. 
Ingredient quantities are very flexible - this is a soup 
recipe, not a chemistry equation.  I think this is the 
perfect amount of ginger, but some may prefer more if 
they want a spicy soup.  Enjoy!)