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Homemade Triple Orange-Root Soup

April 2, 2011

The draft name for this soup is “orange soup,” even though the soup doesn’t have any oranges in it. Why? Because this soup packs a mean beta-carotene punch with not one or two but three orange vegetables: butternut squash, carrots, and sweet potato. Oddly, though, it turns out to be yellow.

This recipe is inspired by countless other butternut squash soup recipes I’ve tried. The three orange root vegetables blend together beautifully. An apple and apple cider  make it at once sweet and crisp, with a little help on the sweet side from ginger and a little maple syrup. On top of that, mixing in yogurt adds a little tartness.

What you’ll need:

  • 2 tbsp olive oil
  • 1 leek, washed and cut into rounds up through the midpoint
  • 1 tbsp freshly minced ginger
  • 2 fat cloves garlic
  • 1 bay leaf
  • 2 cups seeded and diced butternut squash
  • 2 diced carrots
  • 1 cup diced sweet potato, skin left on
  • 2 tbsp apple cider vinegar
  • 1 cup apple cider
  • 4 cups vegetable stock, whey, or water
  • 1 crisp apple, cored and diced
  • 1 tbsp maple syrup
  • 1 tsp nutmeg
  • 1 cup plain yogurt, can be Greek or not
  • Sea salt and cracked black pepper to taste

What you’ll do:

  • Heat the olive oil in a stock pot and sautee the leek, garlic, and ginger with the bay leaf for 2-3 minutes
  • Add the chopped squash, carrots, sweet potato and cook for 5-7 minutes, stirring every minute
  • Add the stock, apple cider, and apple cider vinegar and bring to a boil for 2-3 minutes; cover and and turn down heat to simmer for 20 minutes until vegetables are all soft
  • Add apple and continue to simmer for 2-3 minutes
  • Turn off heat and blend soup with immersion blender or carefully in batches in blender or food processor
  • Stir in yogurt, nutmeg, and maple syrup.
  • Add salt and pepper to taste
  • Serve garnished with 1-2 tbsp yogurt and maybe some sliced leek greens, with fresh ciabatta bread on the side

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