Carrot Ginger Soup

6 large carrots (washed), chopped or grated
1 medium potato, chopped
3” piece of ginger, grated or minced
2 celery stalks, chopped
1 large onion, chopped
2 garlic cloves, minced
1/2 cup margarine
1/2 cup cashews or grated coconut
1 teaspoon curry
1 teaspoon salt
a couple shakes of cinnamon and nutmeg
1/4 teaspoon turmeric
1/2 teaspoon white pepper
1/2 cup orange juice

Take first 6 ingredients, (carrots, potato, ginger, celery, onion, garlic) and cook in margarine until softened and fragrant, about 5 minutes. Add the rest of the ingredients except orange juice. Add enough water to cover to top of veggies in the pan and boil till tender, about 5 minutes. Put the orange juice into a processor or blender, along with the veggies (including the cooking water) and blend until smooth. Put back into pan and simmer till heated thru. If too thick, add more orange juice to thin, but not too thin.