This sounds great as a side dish, a variation on glazed carrots at a dinner party:

• 1 lb carrots, peeled and diced
• 1 large onion, diced
• 1 Tbs fresh ginger, minced
• 4 cups chicken stock
• ½ cup orange juice, freshly squeezed

Cook carrots, onions and ginger to saucepan for 10 min over medium heat. Add stock, bring to a boil and then simmer, uncovered for 40-60 minutes, or until carrots are soft. Cool slightly and pure. Reheat gently and stir in OJ.  Makes 6 cups.

This entry was posted on Wednesday, November 11th, 2009 at 8:30 am and is filed under Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.