Carrot, Marsala, and Ginger Soup

Recipe Katherine Kagel from Cooking with Cafe Pasqual’s

(serves 6)
4 Tablespoons (1/2 stick) unsalted butter
2 pounds carrots, peeled and diced
2 yellow onions, diced
4 cups water
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
zest and juice of 1 orange
1/4 cup plus 1 Tablespoon dry marsala wine
1 cup half-and-half
1/2 teaspoon kosher salt
paprika, for garnish

Melt the butter in a large saucepan over medium-high heat and add the carrots and onions. Saute until onion is translucent. Add the water, cayenne, ginger and pepper. Simmer a few minutes more until the carrots are fork tender. Stir in the orange zest and juice, marsala and half-and-half. Puree in batches in a food processor or the container of a blender until smooth and velvety. Add the salt to taste and add more of the ground spices if desired. Heat when ready to serve but do not boil. Garnish with a sprinkle of paprika.