This warming and tangy soup has a beautiful muted-orange glow, and will add a touch of spice to your day. Try this recipe with organic carrots, potatoes, onions and celery, as their flavor is incomparable to those grown on industrial farms.
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 you make an orange zest, so as not to ingest the surface pesticides found on industrially-grown orange skin.
- 1 oz onions, chopped
- 1 lb or 4 medium carrots
- 2 sticks celery
- 4 oz potatoes, chopped
- 1 pint stock/water
- 1-2 tbsp grated ginger
- juice of 2-3 oranges
- zest of ˝-1 organic orange
- salt and pepper to taste
- olive oil to sauté
- small slice of butter (optional)
1. Rough chop onions. Scrub and rough chop carrots, celery and potatoes.
2. 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.
3. Stir in the potatoes, then add enough water to cover the vegetables by a couple of inches.
4. Bring to the boil, then reduce heat and simmer until the vegetables are tender.
5. Add the orange juice, zest (if using) and grated ginger.
6. Blend the soup.
7. Add more stock/hot water/orange juice to achieve desired thickness.
8. Season with salt, freshly ground black pepper, bouillon powder and a little butter.
Adapted from Gaia's Kitchen, by Julia Ponsonby. Copyright (c) 2001 Chelsea Green Publishing Company. Reprinted by permission of Chelsea Green Publishing.
Adapted from Gaia's Kitchen, by Julia Ponsonby.