Soup a L’Orange

If I could quit my jobs and just make people things all the time, I’d be one happy camper. I visited Wooster a few weekends ago [I almost said, “to see Noah and my sister,” but that’s a gross understatement – it was great to see everyone!]. Before I came, my sister, who’s been having a weird time sorting out how she deals with lactose and soy, asked if I could make some squash soup to bring to her. UH. YES. I’d been meaning to make pumpkin soup of some sort, and there was a soup I made a while back that I wanted to try to replicate, if only I could remember what I used…

The soup I’d made in the past was an amalgamation of a recipe-surfing session. I looked at recipes for carrot/orange/ginger soup, and ended up making something along those lines that was warm and bright, with a little kick from the ginger. I found some of the recipes I looked at again, but alas, I couldn’t remember all the details I changed. Leslie’s [my sister] soup was going to be a guessing game.

If the soup needed to be lactose and soy free, so I figured it might as well be vegan, too.  The key ingredients I used were carrots, sweet potatoes, pumpkin, orange, and ginger. The bright colors and creamy warmth were perfect to combat the dreariness of a windy February day.

So here it is, my very own pumpkin-carrot-orange-ginger soup.

Disregard the amounts of ingredients here - I made a double batch when I took the pictures.

  • 1 1/2 c. pumpkin puree [canned or frozen, shouldn’t matter]
  • 1 large sweet potato, cubed [I chose these for their sweetness and thickness instead of Idahos]
  • 1 med onion, diced
  • 1 lbs carrots, roughly chopped
  • 1 orange [juice and zest]
  • approx 2 ins grated ginger
  • 18 oz vegetable broth
  • 2 1/2 c. water
  • 1-2 c. almond milk [vanilla]
  • 1 rounded tsp. corandier
  • 1/2 tsp. cardamom
  • 1/4 tsp. cumin
  • 1 1/2 tbsp. minced garlic [approx 6 cloves]
  • 1 tbsp. olive oil

I just really love orange zest.

In large pot, heat olive oil and add onion, carrots, garlic, and spices. Sautee until onions are translucent, about 3-4 mins. Add pumpkin, sweet potatoes, juice and zest of orange, grated ginger, vegetable broth, and water. Bring to a boil, then simmer for about half an hour or until sweet potatoes are soft and easily pierced by a fork.

Transfer soup to food processor in small batches and puree. After soup is entirely pureed, put back in pot, add almond milk, and simmer for 5 mins. Enjoy! If you’ve got ’em [I didn’t], croutons make a great sidekick to this soup. Because clearly, sidekicking for salads would suck balls.

Please, lemme know how it turns out, should you decide to make it! All feedback is welcome 🙂

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