Lillith Carrot Ginger Soup

Peel and chop the carrots into ½-inch rounds, slice the celery stalks into ½-inch pieces, and chop the onions and potatoes into roughly equal-sized pieces for even cooking.

Heat olive oil in a large pot over medium heat, then add the chopped onions and sauté until translucent, about 3–4 minutes.

Add the carrots, celery, and potatoes to the pot and sauté for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften at the edges.

Stir in the grated ginger and cook for 1 minute until fragrant.

Pour in the vegetable broth and bring the mixture to a boil over medium-high heat, then reduce to a simmer.

Simmer uncovered for 15–20 minutes until the carrots and potatoes are completely tender and easily pierced with a fork.

Remove the pot from heat and add the fresh orange juice and orange zest, stirring to combine.

Using an immersion blender, blend the soup until smooth, working in batches if necessary, or transfer to a food processor in portions.

Stir in the pat of soymarg until fully melted and incorporated throughout the soup.

Taste the soup and season generously with salt and pepper to balance the sweetness of the carrots and brightness of the orange.