Grated orange zest, fresh ginger add zing to sunny carrot soup

“Orange is the happiest color,” said Frank Sinatra.

I am not sure of the context in which the crooner said this, but there’s no denying the sunny color can pick up your spirits. That is why this recipe for Carrot, Orange and Ginger Soup is so appealing. It’s healthy. It’s easy to make. And you can’t be in a bad mood when you are eating it.

If you’re strapped for time, use a pound of baby carrots so there’s no peeling involved. Store-bought orange juice works here, but the grated zest adds another level of flavor. You could also use dried ginger, but it is more pungent than the fresh, so go easy. (Generally speaking, the formula would call for 1/3 of the amount of the freshly grated spice.)

Whatever route you decide to take, the result is a soup with just the right amount of sweetness contrasted with a nice touch of heat and spice.

Oh, and did I mention it’s healthy? The carrots give it vitamin A. The oranges are filled with vitamin C and the ginger has plenty of antioxidant compounds.

Because it’s so light, it’s a perfect soup for lunch and would also be a nice addition to an Easter brunch menu.

No matter when you serve it, the orange-y goodness will certainly brighten your day.

• M. Eileen Brown is a retired journalist and media executive, and an incurable soup-a-holic.

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Carrot, Orange and Ginger Soup

1 tablespoon extra-virgin olive oil

½ medium yellow onion, chopped

½ teaspoon sea salt

Freshly ground black pepper

3 garlic cloves, smashed

1 pound carrots, peeled and roughly chopped

1 teaspoon grated fresh ginger

1 large orange

3 cups vegetable broth

1 teaspoon maple syrup or honey, optional

Crème fraîche or Greek yogurt, for garnish, optional

Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves and carrots to the pot and cook 8 minutes more, stirring occasionally.

Grate the orange to yield 2 teaspoons of zest. Juice the orange to yield ½ cup of juice.

Stir in the ginger, orange zest and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.

Let cool slightly and transfer to a blender. Blend until smooth. Return to pan and stir in orange juice and season with salt and pepper. If your soup is too thick, add a little water. If you would like the soup a bit sweeter, add the maple syrup.

Serve with a dollop of crème fraîche or Greek yogurt.

Serves four.

— M. Eileen Brown