Ingredients:
6 Carrots
1 Onion
2 Cloves of Garlic
6" of Fresh Ginger
1 Delice Squash
2 Stick of Celery
1 small white sweet potato
1 tbsp of toasted sesame oil
2 tbsp of olive oil
1/2 tsp of salt (or salt from salted lemons)
1 tbsp of Agave orange marmalade
1 tbsp of Ginger jam
4 cups of orange juice
1 tbsp of Herb de Provence
1 tbsp of dried ground coriander
Add 1 quart of broth
2 tbsp of DF butter (Myokos Cashew Butter)
and / or 1 cup ofcashew milk.
4 tbsp of chopped parsley (for decoration).
Step by Step:
Finely chop the onion, sweet potato, squash, carrot and other vegetables, ginger and garlic.
On a medium heat sautee the Vegetables, herbs, garlic and 2/3rds of the ginger with the olive oil - for about 10 mins.
Once the veggies are tender, add the orange juice and sesame oil.
Cover and cook for 20 mins
Remove from the heat add the remainder of the fresh ginger, the 2 jams, 2 tbsp of df butter and / or 1 cup of cashew milk.
Liquidize all but 1- 2 cups of the chopped vegetables.
Add the liquidized soup to the & held back vegetables, back to the pot and heat for 5 mins before serving with chopped parsley.