clintonhillbilly's Notes:
Expand8 carrots Ask a question about this ingredient
1 medium russet potato Ask a question about this ingredient
1 onion Ask a question about this ingredient
2 cubic inches ginger Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
1/4 cup orange juice Ask a question about this ingredient
1 tablespoon black mustard seeds Ask a question about this ingredient
1/2 teaspoon Chinese five spice powder Ask a question about this ingredient
Cut carrots and potato into roughly equal size chunks and boil until tender all the way through.
Ask a question about this stepMeanwhile, chop onions, garlic, and ginger and cook over medium-low heat until onions are translucent and browning.
Ask a question about this stepAdd black mustard seeds and turn to high heat for one minute or until seeds start popping.
Ask a question about this stepPuree onions, garlic, mustard seeds, ginger, carrots, and potato in a blender and pour into saucepan.
Ask a question about this stepAdd orange juice, broth, five spice powder, and salt and pepper and stir to integrate into soup.
Ask a question about this stepOops, I totally forgot the vegetable broth! Sorry to anyone who made it and was wondering why it was so thick!
Awesome! I usually end up making this soup when I've bought a whole bag of carrots. They used to end up going bad because even if I put them in every salad, I couldn't get through a whole bag myself. But now I just make this soup. It freezes well, so sometimes I make a bunch of it and freeze it in individual containers, and then I have a bowl of soup ready to go anytime.
I am on a real carrot thing lately! So...this sounds fantastic. I just bought a gadget that jullienes vegetables and my life has changed. So many vegetables that are ready for my gadget!!!!!
Dr Babs, thanks for the support but I don't know what the gadget it (???)