Carrot with Orange and Mint Soup (Sopa de zanahoria)

The origins of carrots are from Afghanistan and Persia. There are many species that still grow wild, even though now they are mostly domesticated. There are more than 2,500 species of carrots. The Dutch picked up the orange carrot because of the color of the royal house, and they were the ones that expanded it through the world. The word carrot comes from the Latin "carota" and it is rich in carotene. It is a very versatile vegetable and can be cooked in many ways and as part of sauces. Originally, though, it was used for its seeds and leafs. The carrot is very good for your eyes. Since we were little we were told to eat our carrots - they produce retinol and also are an antioxidant.

Ingredients:

1/2 Onion Finely Chopped

1 Pound Carrots

The Juice from 2 Oranges

1 Orange Zest

Chicken Stock to cover

3 Mint Sprigs

1 Ginger Sliver

1 Tablespoon Olive Oil

Salt and Pepper to taste

In a pan cook the olive oil, onions and carrots and let them get a little color. Add the chicken stock just to cover, then the mint, orange zest, orange juice and a sliver of ginger. When everything is tender put it in a blender and pureé until it becomes a velvety mix.

Serve in a bowl with mint leaves.