Gingered Carrot Soup

Hi Girls....I know we did soups before and I hope I haven't shared this one with you yet but I've made it a couple of times and I really like it.

Gingered Carrot Soup

2 Tbs. olive oil
1/2 C. minced onion
1/4 C. minced peeled fresh ginger
3 C. (or more) chicken stock/broth (low sodium)
4 C. sliced peeled carrots (about 1 1/2 lbs.)
1 C. orange juice (best if fresh squeezed)
1/2 C. half and half
1/4 teaspoon ground cinnamon
1/4 C matchstick-size strips peeled carrot (for garnish, optional)
1 Tbs. matchstick-size strips peeled fresh giner (for garnish: optional)
**NOTE I added a little brown sugar to taste & a little salt & pepper to taste

Heat oil in heavy large saucepan over medium-heat
Add onion and 1/4 cup minced ginger and saute until onion is translucen, about 5 min. Add 3 C. chicken stock and 4 C. sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor. **NOTE: I used an emersion blender right in the pan...worked out beautifully.
Return soup to saucepan. Mix in orange juice, than half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper.
Ladel soup into bowls, Top soup with carrot and giner strips if desired and serve.