| 2 | tsp. olive oil |
| 1 | onion |
| ¾ | lb. baby carrots, cut in half |
| 1 | large sweet potato (about 12 oz.), peeled and coarsely chopped |
| 2 | medium apples, Granny Smith, Mac, or variety of your choice |
| 4 | cups chicken broth |
| 1 | cup cold water |
| 1 | cup orange juice |
| 2 | tsp. grated orange zest |
| 1 | tsp. ground ginger |
| ½ | tsp. ground nutmeg |
| Salt and white pepper, to taste |
Saute the onions in a medium sauce pan. Add all other ingredients except orange juice and bring to a boil. Reduce heat and simmer until all vegetables are soft. Add orange juice, puree, and heat gently for a few minutes. Serve immediately or keeps well for up to a week in the refrigerator.
