Carrot Ginger Soup with Orzo and Kale Recipe - Forks Over Knives

Ingredients

• 6 cups chopped carrots
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped peeled potato
• 6 cloves garlic, minced
• 1½ tablespoons grated fresh ginger
• ⅛ teaspoon crushed red pepper, or to taste
• 4 cups low-sodium vegetable broth
• 1 cup finely chopped kale leaves, stems removed
• 2 tablespoons dry whole wheat orzo pasta
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• Sea salt, to taste
• Freshly ground black pepper, to taste