Summer Carrot Ginger Soup

1 lb (or bunch) of carrots
1" fresh ginger, peeled and sliced
14oz chicken broth (1 can)
1/3 C orange juice
1 small onion, peeled and sliced
2 T honey
sea salt
3 thinly shaved asparagus (save for topping)

Lightly saute carrots, onion and ginger in skillet with olive oil. Add chicken broth, cover and allow to simmer until carrots are tender (about 6 minutes). Combine all ingredients in a food processor or blender and puree'. You may have to blend in batches, depending on the size of your appliance. This soup is delicious hot or cold and can be topped with sour cream, chives, asparagus, vegetable chips.... the possibilities are endless! If serving warm, try it with a small pad of butter. Yumm...