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Categories:
carrots potato onion ginger garlic orange juice black mustard seeds Spice powder salt vegetable broth
Viewed: 27 - Published at: 5 months agoIngredients
- 8 carrots
- 1 medium russet potato
- 1 onion
- 2 cubic inches ginger
- 2 cloves garlic
- 1/4 cup orange juice
- 1 tablespoon black mustard seeds
- 1/2 teaspoon Chinese five spice powder
- salt & pepper
- 3 cups vegetable broth
Method
- Cut carrots and potato into roughly equal size chunks and boil until tender all the way through.
- Meanwhile, chop onions, garlic, and ginger and cook over medium-low heat until onions are translucent and browning.
- Add black mustard seeds and turn to high heat for one minute or until seeds start popping.
- Puree onions, garlic, mustard seeds, ginger, carrots, and potato in a blender and pour into saucepan.
- Add orange juice, broth, five spice powder, and salt and pepper and stir to integrate into soup.
