My Favorite Carrot Soup

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 2 garlic cloves, pressed
• 1 teaspoon grated fresh ginger
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 2 lbs carrots, peeled and chunked
• 2 medium potatoes, peeled and chunked
• 5 cups vegetable broth or 5 cups chicken broth
• 1/2 cup orange juice
• 3 tablespoons peanut butter
• toasted pumpkin seeds (optional) or chopped cilantro, garnish (optional)

1. Heat oil in a large soup pot over medium heat.
2. Saute onions with ginger, cumin, and cayenne until onions are soft, 7 to 10 minutes. Add the garlic when you think there is about 45 secs to 1 minute left to achieve the soft onions Do not let the garlic burn.
3. Add salt, carrots, potatoes, and broth and bring to a boil.
4. Reduce heat to low. Simmer until vegetables are tender, about 25 minutes.
5. Add the peanut butter.
6. Puree the soup. This is most easily done with a hand-blender right in the pot.
7. Stir in orange juice.
8. Ladle in bowls and garnish if desired.
9. This soup freezes very well in tupperware. I'm sure it will freeze well for many months, however I don't know for sure because mine has never stayed frozen for longer than a month due to being eaten!

olive oil, onions, garlic, ginger, cumin, cayenne pepper, salt, carrots, potatoes, vegetable broth, orange juice, peanut butter, pumpkin seeds

Taken from www.food.com/recipe/my-favorite-carrot-soup-346961 (may not work)