Instructions: Melt 5 1/2 tablespoons of butter in a medium soup pot. Add the carrots, celery and onion and saute over medium heat until they are transparent, 10 minutes. Add the stock and bring to a boil. Simmer until the carrots are tender, 20 minutes.

Strain the vegetables and transfer them to a food processor. Puree and return to the saucepan. Add the cream, orange juice and ginger. Simmer 10 minutes.

Melt the remaining tablespoon of butter in a small saucepan. Add the flour and cook, stirring, until smooth. Add this to the soup mixture and cook, continuing to stir, until the liquid thickens slightly, about 3 to 4 minutes. Reduce the heat and add the sugar and salt and pepper to taste.

This recipe yields 12 servings.

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