Carrot-Orange and Ginger Soup

1 Tbsp olive oil

1 pinch dried red pepper flakes

1 yellow onion, diced

2 Tbsp fresh ginger, minced

4 carrots, peeled and sliced

2 russet potatoes, peeled and diced

2 cups broth

3 cups water

1 tsp dried thyme

1 tsp ground cardamom

1 orange, juice and zest

crystallized ginger for garnish

Set a soup pot over medium to medium-high heat for about 30 seconds. Add olive oil, red pepper flakes, onion and ginger and quickly saute for 2-4 minutes or until onion is translucent. Add carrots, potatoes, broth, water, thyme and cardamom, bring to a boil. Reduce heat and cook until carrots and potatoes are soft, about 15 minutes.

Remove from heat, puree soup until smooth. Add orange juice and zest, add salt and pepper to taste, puree again and heat through. Serve garnished with crystallized ginger.