A Cheery Soup to Brighten Your Day

Ingredients:

• 2 Tbs olive oil

• 1 yellow onion, diced

• 1/2” fresh ginger, minced (about 2 tsp)

• 2 cloves garlic, minced

• 1/2 tsp cumin

• 1/2 tsp cinnamon

• 1 lb carrots (4-6 carrots), chopped into 1/2” rounds

• 1 medium-size sweet potato, peeled and chopped into bite-sized cubes

• 4 cup low sodium vegetable or chicken broth

• 1/2 cup fresh squeezed orange juice (about 1 orange)

• 1/4 tsp kosher salt

• Freshly ground pepper

• 1/4 cup plain Greek yogurt, to garnish

• 1/4 cup pomegranate seeds, to garnish (optional)

• 1/4 cup pumpkin seeds, to garnish (optional)

Directions:

1. Heat olive oil in a large dutch oven or saucepan over medium heat. Add diced onion and cook 4-5 minutes, stirring occasionally, until translucent and beginning to brown.

2. Stir in the minced ginger, garlic, cumin and cinnamon and cook for 1 minute, stirring frequently.

3. Add the carrots, sweet potato, broth, orange juice, 1/2 tsp kosher salt, and a few grinds of pepper to the saucepan. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, for 25 to 30 minutes until carrots and sweet potatoes are very tender. Allow to cool slightly.

4. Puree the soup in batches in a blender or use a stick immersion blender, until smooth.

5. If the soup is too thick for your liking, add a bit more broth or 1% milk. Taste and adjust seasoning as needed.

6. Divide soup into bowls and top with a dollop of yogurt, a sprinkling of pomegranate seeds and pumpkin seeds. Enjoy!

*Recipe makes 4 servings

*Recipe Inspiration from imprefectproduce.com