1/2 cup chopped onion 1 pound carrots, peeled and cut up 1 Tablespoon fresh ginger, finely chopped 1 teaspoon sugar 1 quart chicken broth 1/4 cup butter or margarine 1/4 cup flour 1 cup half & half 3/4 cup orange juice 1/4 teaspoon cinnamon
Combine onion, carrots, ginger, sugar, and chicken broth in a large pot. Place over medium heat, bring to a boil, then simmer until the carrots are tender. Puree in a blender or food processor.
In a separate saucepan, melt the butter, whisk in the flour, and cook slowly for 5 minutes, stirring frequently. Do not let it brown. Add the half & half, orange juice, and cinnamon. Cook until thickened, then add the carrot puree and whisk together until well blended. Simmer for ten minutes.
