|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|
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.
|Serving Size||Per 1 cup (250 ml)|
Source: Leslie Beck's Healthy Kitchen