Carrot Orange and Ginger soup is great as a starter or delicious as a main course with heavy dark bread.

Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. Their high level of beta-carotene is very important and gives carrots their distinctive orange color.

Fresh ginger has a flavour that is peppery and slightly sweet, with a pungent and spicy aroma. Keep in mind that fresh ginger, much like garlic, mellows with cooking, and turns bitter if you burn it. Know that the ground form has a different flavour, which is most commonly used in sweet desserts and is not normally interchangeable with fresh ginger.

This recipe can be cut in half or if you make this whole recipe it can be frozen. Makes approximately 10 large bowls.

Ingredients:
3 Litres filtered water
4 Tbsp Spike (all purpose all natural seasoning) or other favorite herbs
4 lbs organic peeled and chopped carrots
½ cup fresh chopped ginger
2 tsp extra virgin olive oil
1 large yellow onion chopped
2 bulbs fresh grated garlic
½ cup freshly squeezed orange juice
Sea salt and pepper to taste

In large soup pot, add water, Spike, carrots and ginger. Bring to start of boil, then lower temperature to simmer.
Sauté garlic and onions in olive oil for a few minutes, add to water mixture. Continue to simmer until the carrots are soft. Add sea salt and fresh ground pepper to taste.

Blend the soup mixture in blender until creamy, add orange juice and stir. Add more sea salt and pepper if you desire. There is no need to add additional cream or yogurt to the soup as it is creamy and thick on its own but by all means add it if you like.  Carrot Orange and Ginger soup is ready to eat. Enjoy!