Moroccan Carrot Soup

"The new year stands before us, like a chapter in a book, waiting to be written."
-Melody Beattie

"The beginning is the most important part of the work."
-Plato

"Boy, this year sure was a long decade."
-Anonymous

Happy New Year!

Here's a deliciously bright carrot soup made with ginger, coconut milk, fresh orange juice and infused with warming spices. Simple as can be, plus-bonus-it's vegan and gluten free. It's even BF approved, so you know it's good. [Ed. note: Can confirm. Also, my primary-care physician called. He said, "More vegetables."]

The BF and I hope you're enjoying a wonderful holiday, and that this soup warms up any cold, wintry days.

Adapted from: Feasting at Home
Number of Servings: 8 cups

Ingredients

• 2 tablespoons oil
• 2 fat shallots, or one onion, diced
• 2 tablespoons ginger, finely chopped
• 4 garlic cloves, chopped
• 1 lb carrots, peeled, sliced into ½-inch rounds
• 8 ounces potatoes, rough chopped
• 1 apple, rough chopped
• 2 cups veggie or chicken stock
• 2 cups water
• 1 can coconut milk
• 1 cup orange juice (juice form 2 oranges)
• 1 teaspoon salt
• 1 tablespoon honey
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• ½ teaspoon cayenne, more to taste
• Pomegranate seeds (optional)

Directions

1. Heat oil in a large heavy-bottom pot. Add onions. Sauté over medium-high heat until tender and golden, 3-4 minutes. Turn heat to medium, add ginger and garlic and cook for 2 more minutes, until golden and fragrant. Add the carrots, potatoes, apples, stock and water.
2. Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.
3. Let this cool, then using a blender, blend in batches until very very smooth. Place back in the pot. Add orange juice, coconut milk, salt and spices. Stir to combine, while reheating over low heat.
4. Taste, adjust salt and heat, adding more salt or cayenne, as desired. Top with pomegranate seeds.