Carrot, Orange and Ginger Soup

This carrot, orange and ginger soup is ideal for cold winter evenings: oranges are easy to find in the winter, carrots are available year round and the ginger will warm you up!
Peel and cut an onion, fresh ginger (app. 2 tablespoons minced), carrots (about 4 large ones) and potatoes (1-2) into slices and dices.
Heat up some olive oil, add pepper flakes (the colder outside, the more pepper), onion, and ginger and saute a few minutes. Add carrots and potatoes along with 2 cups of low sodium broth (or left-over turkey stock if you're doing this in the end of November in the U.S.) and 3 cups of water. You can also add thyme and cardamom.
Bring to a boil, then reduce the heat and cook app. 15 minutes. Puree until smooth. When you are ready to serve, add the juice and zest of an orange, salt & pepper, and heat up.