Orange soup! For the Eating the Rainbow challenge I made orange soup. I think I had more fun planning and cooking this soup than I have had in a long time. Of course tomorrow is my birthday party so everything seems awesome right now!
This soup is rich and beautiful. I wish it were more like fall outside to properly enjoy such a warm and goregous soup. I roasted all the vegetables first to bring out their natural sugars. This soup is so orange and chock full of beta carotene that i’m sure i won’t need glasses tomorrow.
5 lbs of carrots (you know the enormous bag you’ve never bought before unless you have horses, my mom knows the one )
3 tricolor bell peppers
1 medium butternut squash
2 heads of garlic
1 yellow onion diced
3″ of diced ginger
1 stick of butter
1 tsp of corriander
3qt of chicken broth
salt and pepper to taste
Roast the peppers, squash, and garlic the same way. If your oven is bigger you can do more than one at a time. I have a pretty small oven so I had to do all this in rotation. Squash and garlic 20min, peppers 10min.
Forgot the after shot. but these are so pretty and bright!
While you are waiting on the roasting to finish melt a stick of butter in a large, deep pan. Brown the butter and then add the onion and ginger to the pan. Cook on medium high until the onion is clear.
Pour the chicken stock on top of the onion and ginger. Add coriander, salt and pepper and bring pot down to medium heat.
Remove veggies from oven and rough chop them. Make sure to chop off and discard the stems of the peppers. The garlic will squeeze out of the husks when ready. (Make sure to let them cook a little before handling)
Add all the roasted vegetables to the stock. Simmer on medium for about 20-30 minutes.
Cool for a bit and process in a food processor or blender.
Let this sit over night and then serve. My coworker had the marvelous idea of some bacon bits on top. I will make sure to implement that idea promptly. Thanks Pam.