Step 1

Instructions

Step 2

Combine the carrots, broth, sugar, and salt in a 4-qt. saucepan over medium heat; bring to a simmer, cover, and cook until the carrots are very tender, 20 minutes. Drain the carrots, reserving the 1⁄4 cup of cooking liquid.

Step 3

Heat oil in a 2-qt. saucepan over medium-low heat. Add the ginger and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Remove from heat and place in a food processor along with carrots and orange juice; purée until smooth, scraping down the sides of the bowl as necessary. Add 1–2 tbsp. reserved cooking liquid to make a smooth purée. Season with salt and pepper; serve warm.