Carrot and Ginger Soup

By NailCandy

A warm soothing soup for fall. This is from OK Magazine September 20 2010

Ingredients

• 1/4 tsp Cinnamon
• 1/4 tsp Allspice
• 1/4 tsp Nutmeg
• 1 Tblsp Maple Syrup
• 1/2 tsp Olive Oil
• 3 1/2 C Diced Carrots
• 1/2 C Chopped Onion
• 1 tsp Minced Garlic
• 1 1/2 tsp Minced Ginger
• 4 C Water
• 1 C Orange Juice

Preparation

Step 1

1) Heat a large stock pot over medium heat. Add olive oil.

2) Saute carrots, onions, garlic, and ginger in oil for five minutes or until veggies just begin to brown.

3) Add water and orange juice.

4) Bring to a boil and simmer for 30minutes or until veggies are soft.

5) Puree the soup in a blender or with immersion blender.

6) Add spices and maple syrup. Add more water if soup is too thick.

7) Serve hot.