Carrot Ginger Soup with Orzo and Kale

In a large pot combine the first seven ingredients (through crushed red pepper) and ¼ cup water. Cook over medium 10 minutes or until onion is tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until vegetables begin to soften. Using an immersion blender, blend soup to break vegetables into smaller bits. Do not blend until smooth. Stir in kale and orzo. Reduce heat to medium-low; simmer 10 minutes more or until pasta is al dente and the soup starts to thicken. Add a little water if you prefer a thinner soup. Stir in vinegar and lemon juice, and season with salt and black pepper. Prep-time: / Ready In: 30 MINUTES Serves 6 Serving size: ⅙ of recipe