Prep 30 mins
Cook 2 hrs
This warm and tangy soup has a beautiful muted-orange taste, and will add a touch of spice to your day. Organic carrots, potatoes, onions, and celery are highly recommended. The flavor of organic vegetables is incomparable to vegetables grown in individual fields. Organic root vegetables such as these are considered seasonal no matter where you live and are found easily in health food stores and even many supermarkets. Choosing organic oranges is especially important when making orange zest, so as not to ingest the surface pesticides found on industrially-grown orange skin.
- 2 tablespoons onions, chopped
- 1 lb carrot
- 2 celery ribs
- 4 ounces potatoes, chopped
- 1 pint vegetable stock or 1 pint water
- 1 -2 tablespoon grated ginger
- 2 -3 oranges, juice of
- 1⁄2-1 organic orange, zest of
- salt and pepper
- olive oil, to saute
- 1 slice butter (optional)
- Roughly chop the onions.
- Scrub and roughly chop carrots, celery and potatoes.
- Saute onions and celery in oil in the bottom of a large saucepan.
- After a few minutes add carrots, and continue to sauté until onions are beginning to go pearly.
- Stir occasionally to avoid burning.
- Stir in the potatoes, then add enough water to cover the vegetables by a couple of inches.
- Bring to the boil, then reduce heat and simmer until the vegetables are tender.
- Add the orange juice, zest (if using) and grated ginger.
- Blend the soup.
- Add more stock/hot water/orange juice to achieve desired thickness.
- Season with salt, freshly ground black pepper, bouillon powder, and a little butter.
I enjoyed this unusual soup. It had a nice mild flavor. Neither the ginger or orange flavor was overwhelming, yet they were clearly present. I skipped the butter, so it was pretty low in fat. Thanks for posting, Liara.