Carrot Ginger Orange Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs carrots
• 1 medium onion, peeled
• 2 medium potatoes, peeled
• 2 vegetable soup stock cubes
• 1 bay leaf
• 1 bunch parsley
• 1 teaspoon cardamom
• 1 chunk fresh ginger, about the size of two thumbs
• 2 cups orange juice (from a carton or freshly squeezed)
• salt and pepper
• 3 tablespoons heavy cream

Recipe

• 1 wash the carrots and cut it up into chunks. (if you are using non-organic carrots, peel them.) chunk up the onion and potatoes also.
• 2 put the vegetables, stock cubes, parsley and bay leaf into a pot and add enough water to cover. bring to a boil, then lower the heat and simmer until all the vegetables are very tender, about 40 minutes.
• 3 peel and grate the ginger. add it and the cardamon to the soup.
• 4 purée the soup with a stick blender or in batches in your mixer or food processor. (if you use a food processor, you may need to pass it through a sieve to make it smooth.).
• 5 return to the heat and stir in the orange juice. season to taste. swirl in the cream just before serving.