Carrot, Orange, and Ginger Soup

ksenko's Note:

From Sprouts Farmer's Market magazine (Jan/Feb, 08).

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 1 pinch dried red pepper flakes
• 1 yellow onion , diced
• 2 tablespoons minced fresh ginger
• 4 carrots , peeled and sliced
• 2 russet potatoes , peeled and diced
• 2 cups low sodium vegetable broth
• 3 cups water
• 1 teaspoon dried thyme
• 1 teaspoon ground cardamom
• 1 orange, juice and zest of
• salt and pepper
• crystallized ginger (to garnish)

Directions:

1. 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.
2. 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.
3. Garnish with crystallized ginger.