Prep 15 mins
Cook 30 mins
When winter howls outside there is nothing more soothing than a bowl or cup of thick soup. The orange juice and spices in this recipe lend it the slightest tang and piquancy without interfering with the wholesome veggie taste. This is my own recipe, but this time I measured the ingredients instead of chucking it into the pot by feel! Do not leave out the sugar (or a substitute), as it is essential. Best of all: this soup SHOULD be made ahead, because standing for a few hours or overnight in the fridge develop the flavours. Servings are a guess, because a large bowl with bread can be a meal on its own, or a small helping could be the starter to a winter night's dinner. Butternut can be used instead of sweet potato or yams. For a thinner soup the potato can be left out.
- 2 -3 tablespoons olive oil
- 1 large onion
- 1 large potato (or use 2 smaller ones)
- 1 large carrot (or use 2 smaller ones)
- 1 teaspoon fennel seed
- 1 teaspoon mustard seeds (can sub cardamom seeds)
- 1 teaspoon coarse black pepper
- 1 teaspoon coriander seed (powder or crushed)
- 1 lb sweet potato, peeled, cut into chunks
- 2 cups vegetable broth (or stock, from granules or cubes)
- 1 cup orange juice, freshly squeezed
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon sugar
- 2 teaspoons salt, maybe more, to taste
- Prepare the vegetables.
- Measure the spices and prepare the ginger, and keep.
- Make the broth/stock with hot water and cubes or granules, and press out the orange juice. Also add to the juice any orange flesh which comes loose in the juicing process.
- Heat the oil in a large pot, and add the chopped onion, chopped potato and carrot(s). Stir well.
- When the vegetables have softened slightly, add the fennel seeds, mustard or cardamom seeds, pepper and coriander.
- Stir well and let the spices fry with the vegetables for a minute or two. Add a little bit more oil if necessary.
- Add the sweet potato chunks (or butternut) to the pot, and also add the broth (stock), orange juice, ginger, sugar and salt.
- Stir, bring to a simmer, turn heat low and put on lid at a slight angle.
- Simmer until the vegetables are soft, about 30 minutes.
- Pour the soup carefully into a processor, and process until fairly smooth. Taste for seasoning: you might want to add more salt.
- Can wait in pot to be reheated a couple of hours later, or cooled completely and refrigerated for the next day.
This came out well, but was very citrus-y; next time we're going to try cutting the orange juice down to 1/2 cup. I also noticed that our soup was much more orange colored than the poster's photo.