This soup is great for boosting immune health. It is high in vitamin C and other antioxidants.

Ingredients:
1½ tablespoons ghee or butter
1 cup chopped yellow onion
¾ pound carrots, scrubbed and chopped
2 cups vegetable stock
½ cup mandarin or tangerine juice
sea salt and freshly ground pepper, to taste
1 tablespoon mandarin/tangerine zest
1/8 cup finely chopped chives or green part from spring onions

Directions:
1. Melt ghee or butter in a medium stockpot. Add onions, cover, and cook over low heat until very tender and lightly colored, about 25 minutes.
2. Add carrots and stock and bring to a boil. Reduce heat and simmer until carrots are very tender, about 30 minutes.
3. Pour soup through a strainer and transfer solids to a food processor. Add 1 cup of cooking liquid and process until smooth.
4. Return puree to pot and add the mandarin or tangerine juice and additional cooking liquid, 2-3 cups, until soup is desired consistency.
5. Season to taste with salt and pepper. Add zest and reheat gently.
6. Serve each portion with a sprinkle of chives or spring onion greens.

Serves 6