My Favorite Carrot Soup

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 2 garlic cloves, pressed
• 1 teaspoon grated fresh ginger
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 2 lbs carrots, peeled and chunked
• 2 medium potatoes, peeled and chunked
• 5 cups vegetable broth or chicken broth
• 1/2 cup orange juice
• 3 tablespoons peanut butter
• toasted pumpkin seeds (optional) or chopped cilantro, garnish (optional)

Directions

1. 1

   Heat oil in a large soup pot over medium heat.

2. 2

   Saute onions with ginger, cumin, and cayenne until onions are soft, 7 to 10 minutes. Add the garlic when you think there is about 45 secs to 1 minute left to achieve the soft onions [Do not let the garlic burn].

3. 3

   Add salt, carrots, potatoes, and broth and bring to a boil.

4. 4

   Reduce heat to low. Simmer until vegetables are tender, about 25 minutes.

5. 5

   Add the peanut butter.

6. 6

   Puree the soup. This is most easily done with a hand-blender right in the pot.

7. 7

   Stir in orange juice.

8. 8

   Ladle in bowls and garnish if desired.

9. 9

   This soup freezes very well in tupperware. I'm sure it will freeze well for many months, however I don't know for sure because mine has never stayed frozen for longer than a month due to being eaten!