Carrot + Ginger Soup with a 'twist'

2 tablespoons olive oil
½ cup onion minced
¼ cup fresh ginger minced
2 cloves garlic minced
3-4 cups vegetable stock low sodium, if possible.(or make your own broth!!)
4 cups sliced peeled carrots sliced**
½ orange juice optional
1-2 medium potatoes peeled, quartered
Salt & Pepper
Orange peel fresh (optional, as a 'finale' sprinkle/garnish)
Optional flavours --> cumin Herbes de Provence, nutmeg, thyme. (So many possibilities!)

Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and ginger and saute until onions are translucent, about 5 minutes.
Add 3 cups stock and 4 cups sliced carrots. Cover and simmer until carrots and potatoes are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor.
I use a hand-held Braun 'immersion' blender..so easy!
Return the soup to the pot on low heat. Add orange juice if using.
Season soup to taste with salt and pepper.

** No carrots? Substitute butternut squash in this recipe to change it up.