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 🙂


This ain’t your momma’s recipe…

…it’s my momma’s. Fall and winter are indubitably soup season, sooo, soup’s on! For my first ever post about cooking, I decided to stick with a recipe that’s basically perfect. Sure, this goes against my tendency to ignore directions, but my family’s chicken corn soup is so freaking tasty. Experiments will come in later posts. So will better adjectives for how food tastes. And a cooler banner.

Chicken Corn Soup

  • 6 c. chicken broth
  • 2 c. noodles (uncooked)
  • 1 1/2 c. cooked, diced chicken
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1 1/2 – 2 c. corn
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon garlic powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon parsely
Cook noodles in chicken broth 10-12 minutes. Add remaining ingredients and cook in crock pot on low for 5-6 hrs or on high for 2-3 hrs and then low for 1-2 hrs. Serves 6-8.
Some amendments here:
  • This is totally stovetop cook-able, and that’s what I did. Because really, who prepares for a meal 6 hours in advance? Not a 22 year old who procrastinates, that’s who. I cooked the noodles, then added everything and let simmer over medium-low heat for about half an hour.
  • I used egg noodles because that’s what we had, but in the past my favorite have been angel hair pasta broken into smallish pieces.
  • You can let everything cook together and leave the noodles til last if you’re worried about ending up with soggy noodles (band name, anyone?).
  • A combo of creamed corn and frozen kernel corn is nice, my favorite is all kernel because of the crunchiness. This time I used fresh corn that we froze earlier in the summer, hence the really teeny pieces floating around in the picture.
  • Again, with crunch in mind, I use a lot of celery.
  • Be careful with the salt: I only used a half teaspoon because I seasoned the chicken with salt, pepper, and olive oil before baking it (about 3 large chicken breasts cut in half, baked at 375 F for 30-40 minutes. Shred before adding to soup). I’m glad I didn’t add all the salt the recipe calls for.
  • Totally adaptable for vegetarians. (Veggie broth + more veggies (potatoes would work well) to replace chicken stuff).
  • Dairy-free! Use rice noodles and it’s gluten-free!
The product? Healthy, hearty soup that is totally slurp-able. Especially wonderful after a Bon Iver kind of afternoon.
Verdict: Triumph.