Food confession…I have a soup fetish.
Soup is my comfort food no matter what time of year. Whether it be silky creamy soups, hearty chunky veggie stews, chili or cold gazpacho, I’m always drawn to making soup. Making soup is therapy for me. I’m obsessed.
I have several soups that I make at home but, to be honest, I don’t use recipes. So my goal from now on is to write down the recipes of soups I make so I’m able to share them with you.
What’s your favorite soup?
Carrot Orange Soup
Ingredients:
- 2 tbsp. olive oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1/2 sweet red bell pepper, diced
- 1 bay leaf
- 1 lb. carrots, diced (peel skins if you’d like, I left mine on)
- 2 tbsp. peeled and minced ginger
- 5 C. broth
- 1 C. coconut milk
- 2 tbsp. orange zest
- 1/2 C. freshly squeezed orange juice
- Sriracha to taste (optional)
- Salt and pepper
- Sriracha cream garnish (optional)
- Cilantro leaves garnish (optional)
- Pickled ginger garnish (optional)
Directions:
In a large soup pot heat olive oil over medium heat and saute onions and garlic until soft. Season with salt and fresh cracked pepper. Add bay leaf. Next, add sweet red pepper, carrots and ginger and saute and additional 5-10 minutes, until carrots are soft. Do not brown.
Add the broth and simmer over medium to medium low heat for approximately 20-25 minutes until vegetables are thoroughly cooked.
Take pot off the stove, fish out the bay leaf, and in small batches puree soup in a blender until smooth. Return pureed soup back to the pot and add coconut milk (optional; add if you want a creamier soup with an Asian flair), orange juice and orange zest. Season with salt and pepper and add a healthy squirt of sriracha, optional of course. I always add sriracha because I like to catch my mouth on fire.
Serve up soup in bowl and garnish with Sriracha Cream (1/4 C. sour cream mixed with a squirt of sriracha) and cilantro.
Enjoy!
serves 4-6
