Ingredients
1 tbsp olive oil
1 large onion, chopped
1 tsp ground cumin
2 lb carrots, peeled and chopped
4 cups vegetable broth
1 cup orange juice
1 tbsp grated fresh ginger
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)
Directions
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5-7 minutes.
3. Stir in the ground cumin and cook for another 1-2 minutes until fragrant.
4. Add the chopped carrots and stir well to coat them in the onion and spice mixture.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the carrots are tender.
7. Remove the pot from heat and let it cool slightly.
8. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender and blend until smooth.
9. Return the blended soup to the pot and stir in the orange juice and grated ginger.
10. Season with salt and pepper to taste.
11. Heat the soup gently over low heat for another 5 minutes, stirring occasionally.
12. Serve hot, garnished with fresh parsley or cilantro if desired.