A perfect starter for dinner. Apple cider or apple juice can be substituted for the orange juice.

Yield: about 12 cups.

1 tablespoon olive or canola oil
1 Spanish onion, chopped
2 garlic cloves, minced
2 to 3 teaspoons finely chopped fresh gingerroot
2 pounds carrots, cut in chunks
8 cups chicken or vegetable broth
1 cup orange juice

1. Place a large heavy-bottomed soup pot over medium-high heat and when it is hot, add the oil. Add the onion, garlic, and ginger and cook until the onion is soft, about 5 to 7 minutes. Raise the heat to high, add the carrots and broth, and bring to a boil. Lower the heat to low and cook until the carrots are soft, about 20 minutes.

2. Transfer the soup, in batches, to a blender or food processor fitted with a steel blade, and puree until completely smooth. Just prior to serving, add the orange juice and cook until heated through.

3. Serve immediately, or cover and refrigerate up to 5 days or freeze up to 2 months. (If freezing, it is best to do so without the orange juice, which can be added when thawed.)

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)