Spiced Carrot Soup

• 2 bunches farmer's market carrots
• 1/2 russet potato
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 small onion
• juice of one orange
• 1 teaspoon black mustard seeds
• 1/2 teaspoon five spice powder
• 1 tablespoon olive oil
• 2 teaspoons honey
• vegetable broth

1. Fill a saucepan with water and set it over a burner on high heat. Meanwhile, peel and roughly chop the carrots, potato and onion. Make your carrot and potato pieces about the same size. When your water boils, add the carrot and potato pieces to the water.
2. Heat oil in another saucepan and begin sauteeing onions, garlic, and ginger. After a few minutes of sauteeing, add 1 tsp black mustard seeds. When the mustard seeds start popping, turn the heat to low.
3. When the carrots and potatoes are soft, add then to the onion-garlic-ginger-mustard seed mixture. Add enough vegetable broth to cover, and mix in the orange juice, five spice powder, honey, and salt and pepper to taste.
4. Bring soup to a boil, then simmer for at least half an hour.
5. Use an immersion blender or a regular blender to puree the soup, and serve it to grateful guests in attractive bowls.

carrots, potato, ginger, garlic, onion, orange, black mustard seeds, five spice powder, olive oil, honey, vegetable broth

Taken from food52.com/recipes/11887-spiced-carrot-soup (may not work)