LIME AND GINGER CARROT SOUP

Directions

1. Heat olive oil in a 3-quart saucepan or Dutch oven over medium-high heat.
2. Add onion and carrot and sauté for 3 minutes, stirring often.
3. Add fresh ginger and coriander and stir in for 30 seconds.
4. Add freshly squeezed Sunkist^® lime and Valencia orange juices and broth.
5. Bring to a simmer then reduce heat to medium-low and cook covered about 20 – 30 minutes, until carrots are tender.
6. Remove pan from heat and in small batches, carefully puree soup in a blender until smooth.
7. Season to taste with salt and pepper.
   
   Variation:
   • Drizzle with a touch of sour cream or dollop with Greek yogurt for a creamy finish.
   • For a fun garnish, top each serving with curls of rainbow carrot.