Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp / 15 ml | olive oil |
| 1 cup / 250 ml | chopped onion |
| 4 cups / 1 L | chopped carrot |
| 2 cups / 500 ml | diced potato |
| 1 tbsp / 15 ml | grated fresh ginger root |
| 4 cups / 1 L | water |
| 1 cup / 250 ml | pure orange juice |
| 1 tsp / 5 ml | coarse sea salt, or to taste |
| 1/2 tsp / 2 ml | nutmeg |
| 1/4 tsp / 1 ml | cinnamon |
| 1/4 tsp / 1 ml | cumin |
| 1/4 tsp / 1 ml | freshly ground black pepper, or to taste |
Directions
Heat oil in a large saucepan over medium heat. When pan is hot, add onions; reduce heat to medium and sauté for 8 to 10 minutes.
Add carrot, potato, ginger root, water, orange juice, salt, nutmeg, cinnamon, cumin, and pepper. Cover and bring to a boil; reduce heat and simmer for 30 minutes.
Remove from heat; puree with a hand blender until carrots and potatoes are broken up, but still slightly chunky, or to desired consistency.
Nutrition Facts
| Serving Size | Per 1 cup (250 ml) |
| Calories | 94 |
| Cholesterol | 0 |
| Carbohydrates | 18 |
| Fiber | 3 |
| Protein | 2 |
| Fat | 2 |
| Saturated Fat | 0 |
| Trans Fat | 0 |
| Sodium | 342 |
Source: Leslie Beck's Healthy Kitchen