How to make it

  • 1. In a medium pot, heat olive oil over medium heat and add carrots and onions, stirring occasionally for about 6 minutes. Sprinkle a teaspoon coarse salt as vegetables cook
  • 2. Add stock, water, ginger, orange zest strips, and spices and bring to a simmer. Cover and cook for 20 minutes or until carrots soften
  • 3. Remove orange zest and discard {into your organics bin} Working in small batches, purĂ©e the soup with a hand mixer or in a blender until completely smooth.
  • 4. Garnish with fresh herbs
  • As for the croutons…
  • The Ingredients
  • day old bread {I used: sunflower rye, my fave}
  • olive oil
  • fresh ground s&p
  • 1 teaspoon red pepper flakes
  • 1 teaspoon herbs
  • The Directions
  • 1. Preheat oven to 400 degrees F. Cut bread into cubes and place in large bowl
  • 2. Drizzle cubes with olive oil, s&p, and red pepper flakes. Mix well
  • 3. Spread seasoned bread onto sheet pan and bake for about 15 minutes

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