Let’s DO THIS!

• Sauté your Onions and Celery in ½ cup of vegetable broth for a few minutes, in medium-high heat. 
• Stir in your Salt, Ginger, Potatoes, and Carrots.  Cook for about (5) minutes.
• Add in the juice from (1) Orange.
• Stir in your Apples, and cook for another few minutes.
• Pour in the Vegetable Broth and bring to a simmer, cover, and cook for about (20) minutes.
• Purée the soup with an immersion blender, or pour small batches into a Vitamix or high-speed blender. 
• Add a pinch of Cinnamon and Garam Masala. 
• Add Salt to taste. 
• If you feel your soup needs some sweetness, add in the Coconut Sugar or Syrup. 
• Fold in Coconut Milk for a super creamy texture!
• PRESENTATION
• Place Blueberries and Cranberries into a saucepan or Dutch oven, with Water and Cinnamon Sticks.  Bring to a boil, and lower heat to simmer for 20 minutes.  Remove from heat.
• TOAST THE SEEDS AND COCONUT IN YOUR OVEN OR SKILLET
  
  IN THE OVEN:
  Spread Seeds and Coconut out separately, and bake at 375° until lightly toasted, about 5 minutes.  Carefully stir, and toast for another 5 minutes.  Sprinkle Salt on the Seeds if you like.  Remove from oven and let cool.
  
  IN YOUR SKILLET:
  Pour Seeds into your (cast iron) skillet, and toss until golden brown, on medium heat.  Remove from heat, sprinkle Seeds with Salt, and let cool.  Do the same with the Coconut, only with no salt.
• Ladle your soup into a bowl and finish with a TABLESPOON of your stewed berries (add more if you like!), then a pinch of toasted Pumpkin Seeds, Coconut, Yellow Raisins, Parsley and Cilantro!