Amazing fall soup! Make a big batch and it'll be lunch for a week...
2 tablespoons canola oil
1 minced onion
1/4 cup minced peeled fresh ginger
5-6 cups vegetable broth
2 pounds carrots, sliced
2-3 potatoes, chopped
8 - 10 whole cloves garlic
juice from 1 orange
1/2 cup half and half or milk
1/2 teaspoon ground cinnamon (or to taste)
1/4 teaspoon ground nutmeg (or to taste)
dash of cayenne pepper
salt and pepper to taste
Heat oil in heavy large saucepan over medium-high heat. Add onion and minced ginger and sauté until onion is translucent, about 5 minutes. Add sliced carrots, potatoes, and whole garlic cloves, mix for a minute or two. Add veggie broth, cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor until smoot. Return soup to saucepan. Or alternately, remove from heat and puree with immersion blender. Mix in juice from orange, then half and half or milk. Cook over low heat 5 minutes. Mix in ground cinnamon and ground nutmeg. Season soup to taste with salt and pepper. Bring to simmer before continuing, thinning with more stock if desired. Ladle soup into bowls and serve! I like it with a little dollop of sour cream or yogurt and a sprinkling of dill and pepper on top. Also delicious served with cheesy toast (you know, toast...with cheese. toasted.)