Fabulous Fall Soup

In our house, this one is called Halloween Soup as I’ve been making a version of “orange” soup on Halloween night for years.

I often add other root vegetables too; rutabagas/turnips/kohlrabi/pumpkin/potato and if I’ve had it too many days in a row, I spike it with curry for a different flavour.

Adding some coconut milk will take it in a different direction, as will a dash of coconut oil right before serving.

What is your favourite way to spruce up a soup?

ingredients for carrot and root vegetable soup

© mainlyfood.com

Ingredients at the ready.

 

simmering carrot and root vegetable soup

© mainlyfood.com

Simmering along nicely.

 

Carrot and Root Vegetable Soup

  • butter
  • 1 large onion, chopped
  • 4 cloves of garlic, chopped
  • 1 inch piece of fresh ginger, chopped
  • 1/4 navel orange, zested and juiced
  • (1 teaspoon curry powder)
  • Kosher salt
  • freshly ground pepper
  • 8 large carrots, peeled and sliced
  • 1 turnip, peeled and chopped
  • 1 yam, peeled and chopped
  • 4 cups low-sodium organic chicken stock
  • 2 cups water
Sauté onion, garlic, ginger, orange zest, and spices over medium-low heat until soft (about 10 mins).
 
Add the vegetables, chicken stock, and orange juice plus enough water to fill the pot, let simmer, uncovered, for 1 hr.
 
Puree with a hand blender until desired consistency.
 
Season to taste, serve with a dollop of sour cream, fresh herbs and some crusty bread for dipping.
Carrot and root vegetable soup

© mainlyfood.com

 

 

Comments

  1. Leave a Reply

    Kate
    November 18, 2013

    Recently, I have been experimenting with cocnut milk in soups. It would be good in your recipe too, as a variation.

    • Leave a Reply

      Susanna
      November 18, 2013

      That sounds wonderful, Kate! I’ll remember that for the next soup pot.

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