Orange Soup (aka Beta-Carotene Blast):
1 large butternut squash, peeled and cut into large chunks
1 bunch carrots (approx seven medium carrots)
5 small sweet potatoes
[basically, equivalent volume of sweet potatoes and squash, plus as much carrots as I had, which was probably about half as much in terms of total volume]
1 red onion, peeled and cut into large chunks
1 two-inch (approx) piece of ginger, peeled and grated with a microplane or fine grater.
1 tbs olive oil
1 tsp sea salt
1 tsp coarse ground black pepper
1 tsp fennel seeds
1/2 tsp rosemary
1/2 tsp thyme
1 bag roiboos tea
2 bay leaves (small)
6 cloves of garlic, sliced thin into chips and browned in olive oil over medium-low heat, added to soup
Put all into a large stock pot and add enough chicken broth to cover all vegetables. Bring to a boil then simmer, uncovered, for 30min+, until vegetables start to disintegrate.
Remove bay leaves and tea bag. Blend to according to texture preferences.
Serve with a dollop of yogurt, goat cheese, or sour cream and, optionally, with crusty bread or toast.
2 thoughts on “Orange Soup”
What a clever idea to use a tea bag to flavor a soup! I have used green tea in rice before, but this is a while other level. Thanks!
Reminds me of the soup mom used to make…Christina