Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons  olive oil
  • 2 fat shallots, or one onion, diced
  • 1 tablespoons ginger, finely chopped
  • 4 garlic cloves, chopped
  • 1 lb carrots, peeled, sliced into 1/2 inch rounds
  • 8 ounces potatoes, rough chopped
  • 1 apple, rough chopped
  • 2 cups veggie or chicken stock
  • 2 cups water
  • 1 can coconut milk
  • 1/2 cup -1 cup orange juice ( juice from 1- 2 oranges)
  • 1 teaspoon salt
  • 1 tablespoon maple, sugar or  honey
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne, or allepo, more to taste

Instruction

  • Heat oil in a large heavy bottom pot. Add onions and saute over med-high heat until tender and golden, 3-4 minutes. Turn heat to medium and add the ginger and garlic and cook for 2 more minutes, until golden and fragrant. Add the carrots, potatoes, apples, stock and water.
  • Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.
  • Let this cool then blend in batches ( in a blender) until very very smooth and place back in the pot.
  • Add  coconut milk, salt and spices and stir to combine, while reheating over low heat. Add the orange juice to taste- staring with 1/2 cup, and more as needed.
  • Taste, adjust salt and heat, adding more salt or cayenne if you like.