Orange Soup

In the winter months, eating locally can be a challenge. The following is a soup based on things that ought to still be available without resorting to overnight transport flights from warmer climates.

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

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