Carrot Ginger Orange Soup

• carrots↗2 lbs
• onion↗1

  peeled

• potatoes↗2

  peeled

• vegetable soup stock cubes2
• bay leaf↗1
• parsley↗1
• cardamom↗1 teaspoon
• fresh ginger↗1

  about the size of two thumbs

• orange juice2 cups

  (from a carton or freshly squeezed)

• salt and pepper
• heavy cream↗3 tablespoons

Step-by-step instructions

1. 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. 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. 3

   Peel and grate the ginger. Add it and the cardamon to the soup.

4. 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. 5

   Return to the heat and stir in the orange juice. Season to taste. Swirl in the cream just before serving.