Curried Carrot Ginger Soup

In these months of cold and relative darkness, we here at STM find ourselves turning more and more to those spices that lend a homey warmth to our dishes.  That first bite is just like snuggling down on the couch with a fuzzy blanket.  This soup is like a big hug for your taste-buds!

1 tb Citrus Habanero or Lime evoo
2 tsp STM Maharaja Curry powder
2 tsp STM Hot Curry powder (for heat) or 2 tsp Madras
2 tsp STM Cardamom, ground
1 tsp STM Saigon Cinnamon
4-6 tsp STM dried minced Garlic
1 - 1 1/2 tb STM granulated Ginger
1/4 - 1/2 c STM dried minced Onion
2 lb sliced Carrots, peeled if prefered
2 STM Bay leaves, medium sized
5 c Vegetable or Chicken broth
1/2 - 1 c Orange juice
2 tsp STM Lime zest
juice of 1/2 Lime
1/4 c Greek Yogurt
toasted Pepitas (pumpkin seeds)
cilantro

Heat the oil until it shimmers.  Add the spices and garlic, toast until fragrant about 30 seconds.  Add the carrots and onion with the bay leaves, stirring to coat.  After a couple minutes add the broth and orange juice.  Bring to a boil and simmer for 20 minutes, until carrots are fork tender.  Discard the bay leaves and add the lime.  Season to taste with salt and pepper.  Carefully puree the soup.  Reheat if needed and stir in the yogurt if using.  Garnish with cilantro and pepitas and serve immediately.