Carrot Orange Soup
one bunch of carrots, washed, peeled and diced
a couple of potatoes, washed, peeled and diced
one onion
a few cloves of garlic, maybe...if you are into garlic!
water to cover
salt and pepper to taste
3-4 oranges, juiced
olive oil to cover bottom of pot
one or two veggie bouillon cubes
This is a delicious and beautifully orange-colored soup that I sort of reinvent every time I make it. its always a bit different, but always a treat, and very easy!
Simply begin by coating the bottom of your soup pot with olive oil and sauteeing the onions (and garlic), if you include it) for flavor, then add the carrots and potatoes and stir fry for a bit. add the water, bouillon, salt and pepper, then cover and boil for about 20 minutes (until all is soft). it should start to smell delicious and tempting.
Use a hand blender or food processor to puree the soup to a baby food-ish consistency. let simmer some more while you juice the oranges with a hand juicer...add the fresh squeezed juice, warm for a bit more, and serve with cous cous salad, hummus, or just big pieces of brown vegan bread. Yum.
Sometimes I add a diced orange pepper to this soup, just to keep it all orange-hued. this soup is best consumed out of orange bowls, in an orange room, wearing an orange outfit. keyword: monochrome.
Tell me what you think!
SO HOW'D IT GO?
While the soup is delicious, I found it much more time consuming to make. But, it is also great cold (as I discovered one day in a rush). So it's great tasting and ideal for leftovers - no need to heat it up if you have to eat in a hurry.