Carrot Ginger Orange Soup | Blue Jean Chef - Meredith Laurence

Ingredients

• 4 tablespoons butter
• 3 pounds carrots (peeled and sliced thin)
• 1 onion (chopped)
• 1 teaspoon salt
• 1 tablespoon grated fresh ginger
• 6 cups chicken stock ((or water))
• juice of 3 oranges (about ½ cup)
• pinch of freshly grated nutmeg
• ¾ cup heavy cream (divided)
• freshly ground white pepper
• zest of 1 orange
• chopped fresh herbs