Carrot Soup with Ginger and Lime

Ingredients

• 3 Tbsp butter or olive oil
• 1 sweet onion, peeled and diced
• 2 Tbsp minced fresh ginger
• 1 1/2 pounds carrots, peeled and rough chopped
• 6 cups chicken stock, vegetable stock, or water
• 1/4 - 1/2 tsp cayenne pepper
• pinch of saffron threads
• salt and pepper to taste
• juice of 1 or two limes, to taste

Instructions

1. Melt the butter in a soup pot and saute the onion and ginger for 10 minutes, stirring often. Don't let it brown.
2. Add the carrots and stock or water. Add the cayenne and saffron. Bring to a boil, turn down the heat, cover, and simmer on low for about 20 minutes, or until the carrots are just tender.
3. Working in batches, puree the soup until smooth.
4. Put back in the rinsed out pot, and reheat. Thin with more stock or water if necessary. Add the lime juice, and salt and pepper to taste. Serve hot.

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