Try This Restaurant-Level Carrot Ginger Soup Recipe

Carrot Ginger Turmeric Soup: Yield- 1.5 quarts
Ingredients
1.5lb carrots - skin removed
1 apple - core and seeds removed
1/2 onion
1 orange
2 oz ginger
2 oz garlic
1 oz turmeric
2 oz olive oil
2 tsp salt
1 tsp black pepper
3 Qt. stock
2 tsp cinnamon
1 tbsp thyme leaves
Heat the olive oil in a large saucepan over medium heat. Add the onion and sautee for about 5 minutes, until translucent. Add the garlic, ginger, turmeric, orange zest, salt, pepper, cinnamon and thyme leaves and sautee for 2 minutes or until the spices are fragrant. Add the carrots and sautee for 3 minutes.
Pour in the vegetable stock and orange juice, bring to a boil and lower to simmer. Cook for 20 to 25 minutes, or until the carrots are cooked through.
Puree the soup in batches in a high speed blender. Taste and add more salt and pepper if necessary.