Ginger & Root Veggie Soup
1 large onion
1 lb carrots, chopped into 1-inch chunks
3 cloves garlic
1-2 inch piece ginger (depending on how spicy you like it)
2 large sweet potatoes, cut into cubes
1 large white potato, cut into cubes
4 cups veggie broth
3 cups water
1 cup orange juice
1/2 tsp cinnamon
pinch of nutmeg
salt & pepper
Heat 1 tbsp olive oil in a large pot. Chop onion and toss into pot. Sprinkle with salt & saute until translucent, about 5 min. Add all the veggies, ginger, and garlic and season again with salt & pepper. Add spices, broth, and water. Let boil for about 20-30 minutes or until veggies are all very soft. Blend with an immersion (hand) blender until smooth. Add orange juice, stir, and season to taste with salt & pepper. Enjoy with a dollop of nonfat Greek yogurt or on its own.
Note: if the soup is very thick (like a puree) just add some water so it’s a soup consistency.