1 Tablespoon olive oil
1 medium onion, chopped
1 teaspoon minced garlic (2 cloves)
1 Tablespoon curry powder
1 1/2 Tablespoons fresh grated ginger
1 teaspoon ground turmeric
5 - 6 cups water (to desired consistency)
1 pound carrots (6 - 7), well scrubbed and cut in 1" chunks
1 large sweet potato, peeled and cut in 1" cubes
2 Tablespoons McKay’s chicken-style instant broth and seasoning, or to taste (this is a vegetarian chicken-style bouillon)
1 whole orange, discard remaining white pithy portion of the peeling and seeds
2 Tablespoons agave nectar or honey
1 teaspoon salt, or to taste)
1/2 teaspoon red pepper flakes, or to taste (1/4 teaspoon would be more to our taste; but Janet likes it spicy)!
Heat the oil in a large saucepan over medium-high heat, then sauté the onion until just beginning to lightly brown.
Add the garlic, curry powder, and fresh ginger and turmeric and continue sautéing for 1 to 2 minutes.
Add the water, carrots, sweet potato and chicken-style seasoning, bring to a boil over high heat, then reduce heat to medium-low, cover, and boil gently for about 20 minutes, or until the carrots and potatoes are tender.
Transfer the mixture to a blender, or use an immersion blender right in the saucepan, add the orange, then blend until completely smooth.
(Do not boil after adding the orange.)
Season to taste with agave nectar or honey, salt, and red pepper flakes.