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Sunday, November 21, 2010

Itay's Orange Vegetables Soup

No Oranges Were Harmed In The Production Of This Soup

This soup is similar to the sweet potato & coriander soup, but has a wholly different character.

4-5 large carrots
3 sweet potatoes
1 piece of pumpkin
1 butternut squash
1 large onion
2 cloves of garlic, chopped.
Celery stalks
Salt and black pepper to taste
Sweet paprika, 1 spoon
Ginger, 1/2 teaspoon
Curry powder, 1/4 tea spoon
Chilies, a pinch

A large pot
  1. Peel and roughly chop the carrots.
  2. Do the same with the sweet potatoes and pumpkin.
  3. Clean and chop the butternut squash.
  4. Roughly chop the celery stalks. Make sure to remove the leaves.
  5. Roughly chop the onion.
  6. Heat up some olive oil in a pot.
  7. When the oil is hot, mix in the celery and onion.
  8. Once they onion and celery are soft and have "sweated out" a bit, add the garlic.
  9. Add all the spices, except the salt.
  10. Stir for a few seconds. The aroma from the garlic and spices should be very strong now.
  11. Add all the orange veggies and cover with water. Cover the pot, bring to a boil, and move to a low flame for about 30 minutes.
  12. When all the veggies are soft, add a pinch of salt, and blend it all together until the soup reaches a thick consistency. Then cook for another 5 minutes.
  13. Taste and fix seasoning with salt and pepper.
  14. Serve with sour cream and a few Tabasco drops.

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