Spiced Carrot Ginger Soup

• 8 carrots
• 1 medium russet potato
• 1 onion
• 2 cubic inches ginger
• 2 cloves garlic
• 1/4 cup orange juice
• 1 tablespoon black mustard seeds
• 1/2 teaspoon Chinese five spice powder
• salt & pepper
• 3 cups vegetable broth

1. Cut carrots and potato into roughly equal size chunks and boil until tender all the way through.
2. Meanwhile, chop onions, garlic, and ginger and cook over medium-low heat until onions are translucent and browning.
3. Add black mustard seeds and turn to high heat for one minute or until seeds start popping.
4. Puree onions, garlic, mustard seeds, ginger, carrots, and potato in a blender and pour into saucepan.
5. Add orange juice, broth, five spice powder, and salt and pepper and stir to integrate into soup.

carrots, potato, onion, ginger, garlic, orange juice, black mustard seeds, spice powder, salt, vegetable broth

Taken from food52.com/recipes/4676-spiced-carrot-ginger-soup (may not work)