- 2 tablespoons each butter and olive oil
- 2 medium-sized onions, chopped
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground mace
- 10 medium-sized carrots, peeled and sliced
- 8 cups defatted chicken or vegetable broth
- 1 tablespoon grated orange zest
- 1 cup freshly squeezed orange juice
- Salt and freshly ground black pepper, to taste
- Snipped fresh chives, for garnish
- Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring, until wilted, about 15 minutes. Sprinkle with ginger and mace; cook, stirring, for 1 minute.
- Add the carrots, broth, and orange zest. Bring to a boil, reduce heat, and simmer, partially covered, about 20 minutes. Cool slightly.
- Puree in batches in a food processor. Return to the pot; stir in orange juice, salt, and pepper. Heat over low heat. Garnish with chives.