Sauté carrots and garlic in butter for 1 minute. Add chicken broth and bring to a boil. Cover and simmer for 20 minutes or until vegetables are tender. Pour into the blender jar and purée. Add orange juice and blend 1-2 minutes. Add milk in a thin stream while mixing. Reheat the soup and add ginger. Salt and pepper.

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1 Tbsp. (15 mL) butter 8 medium carrots, peeled and sliced 2 garlic cloves, chopped 2 cups (500 mL) chicken broth 1/3 cup (80 mL) orange juice 3 cups (750 mL) 2% milk chopped ginger to taste Salt and pepper to taste