What's up doc? Your mother told you that eating carrots was good for your eyesight. Your friends told you about the health benefits of ginger. But did you know that red onions contain the antioxidant quercetin that is believed to protect against cataracts? It's the reason why we have included red onions in this recipe. We don't want our mother mad at us. Prep time is approximately 20-30 minutes depending on how thoroughly you wash your carrots.


2 lbs McBride's Organic Farm carrots (chopped and diced)
2 McBride's Organic Farm potatoes (medium sized - diced)
1 1/2 inch piece of fresh ginger (chopped fine)
1 large McBride's Organic Farm red onion (chopped and diced)
6 c vegetable stock
1 c orange juice
2 T olive oil
1/2 lemon (juice only)
1 clove McBride's Organic Farm garlic (chopped fine)

Combine carrots, potatoes and stock in pot and simmer at a low boil for approximately one hour
while stirring occasionally. In a separate pan sautée the onions and ginger on very low heat with
the oil until the onions become translucent. Toss in the garlic and lemon juice before transferring
the pan mixture to the pot with the simmering vegetables and stock. Add the OJ and continue to
cook on low heat for 15 minutes until the flavours of the two batches are combined and
enhanced. Purée and serve warm or chilled. Garnish with a dollop of yoghurt, zest of orange if
you used fresh-squeezed oranges for the juice, or a drop or two of hot sauce.