1 onion, chopped
1 lb or 4 medium carrots
2 sticks celery
2 potatoes (about 4 oz), chopped
1 pint stock/water (we used stock)
1-2 tbsp+ grated ginger (don't be bashful, we used a pretty big chunk -- even bigger than usual)
zest of 1 orange
juice of 2-3 oranges (can use juice from just one orange and extra OJ from a container)
salt and pepper to taste
olive oil to sauté
small slice of butter (optional)
1. Rough chop onions. Peel and rough chop carrots, celery and potatoes.
(This can be done in the food processor -- remember that it will all get pureed eventually. We chopped the onions and then sliced the carrots and celery.
2. Saute onions and celery in oil in the bottom of a large soup pot. After a few minutes add carrots, and continue to saute. Stir occasionally to avoid burning.
3. Stir in the potatoes, then add enough water to cover the vegetables by a couple of inches.
4. Bring to the boil, then reduce heat and simmer until the vegetables are tender.
5. Add the orange juice, zest (if using) and grated ginger.
6. Blend the soup in the food processor (or blender). You'll probably need to do this in batches, so have a bowl ready to pour the pureed soup into.
7. Add more stock/hot water/orange juice to achieve desired thickness.
8. Season with salt, freshly ground black pepper, and maybe a little butter.
Note: Adapted from Gaia's Kitchen, by Julia Ponsonby