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/
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?
© mainlyfood.com
Ingredients at the ready.
© 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.
© mainlyfood.com
Comments
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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.
Susanna
November 18, 2013
That sounds wonderful, Kate! I’ll remember that for the next soup pot.