Garnish: Three Farmers Balsamic and Cracked Pepper Roasted Chickpeas
In a soup pot, heat the camelina oil to medium heat. Saute the onion, celery, garlic, ginger and apples until lightly browned. Add the vegetable stock, cumin, nutmeg and carrots. Simmer until carrots are al dente (slight crunch). Add the hot soup to a blender and blend until smooth consistency and orange in color. Season with salt and pepper.
Garnish with Three Farmers Balsamic and Cracked Pepper Roasted Chickpeas..