Chestnut Soup with Fresh Ginger

Preheat the over to 400 degrees F or bring a large pot of water to a rolling boil. Score an "X" on the flat side of each chestnut with the tip of a paring knife. Roast them on a baking sheet in the oven or boil them until the outer skin begins to peel.

Peel away both outer and inner layers of skin. Chestnuts are easiest to peel when warm; if you are experiencing difficulties, re-warm the nuts by dropping them back into the simmering water or returning them to the warm oven. Reserve 4 to 6 whole chestnuts to garnish each bowl of soup, if desired. (Skip this step if using packaged roasted chestnuts). Chop the remaining chestnuts and set aside.

Heat the butter in a soup pot over medium heat. Add the celery, carrot, leek, and onion (chop in a food processor to save time). Cook, stirring frequently, until the onion is light golden brown, 8 to 10 minutes.

Add broth, chopped chestnuts, and ginger. Bring the soup to a simmer and cook, stirring occasionally, until all the ingredients are very tender, about 35 to 40 minutes.

Puree the soup (I used an immersion blender) and return to medium heat. Add the orange juice and simmer 2 minutes.

Add the Dairy Free cream to the soup. Season with salt, pepper, and more orange juice if desired. Serve in heated bowls, garnished with whole chestnuts if desired. Or whip (or just use) a little Dairy Free cream with Dairy Free sour cream, add some grated ginger root, and place a spoonful of this ginger-scented cream on each serving.