carrot orange soupUp in Northern here, it’s quite cold today so I’m going to one of my most grandparent-impressing soups. I don’t know about your grandparents, but mine are all about root vegetables.

This warming and tangy has a really pretty muted-orange glow, and has just a touch of spice. I’m a big fan of lively ! Be sure to try this with carrots, potatoes, onions and , as their flavor is so much better than those grown on industrial farms.

root vegetables like these are considered seasonal no matter where you live, and are found easily in health stores and plenty of grocery stores, too. Choosing oranges is especially important when you an orange zest, so as not to ingest the surface pesticides found on industrially-grown orange skin. Nothing good about pesticide , folks!

Ingredients:

  • 1 oz onions, chopped
  • 1 lb or 4 medium carrots
  • 2 sticks
  • 4 oz potatoes, chopped
  • 1 pint stock/
  • 1-2 tbsp grated ginger
  • of 2-3 oranges
  • zest of ½-1 orange
  • salt and pepper to
  • olive to sauté
  • small slice of butter (optional)

Method:

1. Rough chop onions. Scrub and rough chop carrots, and potatoes.

2. Saute onions and in in the bottom of a large saucepan. After a few minutes add carrots, and continue to sauté until onions are beginning to go pearly. Stir occasionally to avoid burning.

3. Stir in the potatoes, then add enough to cover the vegetables by a couple of inches.

4. Bring to the boil, then reduce heat and simmer until the vegetables are tender.

5. Add the orange , zest (if using) and grated ginger.

6. Blend the .

7. Add more stock//orange to achieve desired thickness.

8. Season with salt, freshly ground black pepper, bouillon powder and a little butter.

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