Sweet Potato Carrot Soup

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.