Winter Orange Soup.
The taste of this orange soup is perfect. The combination of salty and sweet is harmonic and delicious.
Most of the vegetables in this soup are roots, which means that the soup will ground you and will give more clarity to our thoughts.
Roots = head.
NOTE:
If you don't have shallot you can use any other onion
If you don't have ghee you can use any ¼ oil.
If you don't have nutmeg it's ok.
WHAT WE NEED?
1 tbsp ghee or ¼ cup olive oil.
4 shallot onion
3 celery sticks
1 butternut squash
2 carrots
1 big orange sweet potato
1 bunch cilantro
3 garlic cloves
1 ½ tsp crushed ginger
½-¾ tbsp salt
1 tsp cinnamon powder
1 tbsp curry powder
¼ tsp nutmeg
1 cup coconut cream
Pinch chili flakes
1 ⅓ liter water
Serving suggestion: some croutons and a drizzle of old balsamic vinegar and olive oil.
HOW TO MAKE?
- Peel the butternut squash with a peeler then cut it to half a long way and take the seeds out .
- Before starting to make the soup, wash, clean, peel and cut into 2 inch pieces all the vegetables.
- In a soup pot on a medium heat place the oil with chopped shallots and garlic, stir for 1 min.
- add the minced ginger with the cut celery, carrots, sweet potato and butternut squash.
- Stir for a couple of minutes.
- Add the spices, curry powder, cinnamon, nutmeg, chili flakes, salt and pepper.mix it with the vegetables.
- Add the water, the coconut cream and cilantro.Bring it to a boil.
- Cook on a medium low heat with a lid on for 45 min
- With a hand blender, blend the soup to puree.
- It is best to serve it with croutons.and a drizzle of olive oil and old balsamic vinegar.
