from Moosewood Restaurant Daily Special

2 cups chopped onions
2 teas. canola or other vegetable oil
2 cups peeled and diced carrots
1 TB. grated fresh ginger root
1/4 teas. salt
1/4 teas. ground black pepper
3 cups water
3 cups orange juice or unsweeted apple juice (room temp.)
nutmeg

Sauté the onions in the oil on medium heat until softened, about 5 minutes. Add the carrots, ginger root, salt and pepper and continue to sauté, stirring constantly for 2 to 3 minutes. Add the water and bring to a boil. Reduce the heat, cover and simmer for 20 to 30 minutes, until the carrots are very soft. Stir in the juice.

In batches in a blender, purée the soup until smooth and velvety. Serve warm or chilled with a dash of fresh nutmeg.