Carrot, Orange, and Ginger Soup
- Heat empty soup pot over medium high for 30 seconds. Add olive oil, red pepper flakes, onion, and ginger. Quickly saute for 2-4 minutes, or until onion is translucent. Add carrots, potatoes, broth, water, thyme, and cardamom. Bring to boil; reduce heat and cook until carrots and potatoes are soft, 15-20 minutes.
- Remove from heat. Puree soup in blender until smooth. Add orange juice and zest; add salt and pepper to taste. Puree again, return to stove top, and heat through.
- Garnish with crystallized ginger.