INGREDIENTS
3 tbsp
unsalted butter
1 1/2 lb
carrots (6-7 large carrots), peeled and sliced thin
2 cups
chopped white or yellow onion
Salt
1 tsp
minced ginger
2 cups
chicken stock or vegetable stock
2 cups
water
3
large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish