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As soup is a regular feature on our weekly menu’s, I find I struggle sometimes to come up with new ideas. Not that my favourites aren’t good enough, I just like trying new things. I try to do a soup a week and I alternate between smooth and chunky to keep things interesting. Last night I had NO idea what I was going to cook and I wasn’t feeling very inspired so I just used the carrots, potatoes and tiny bit of butternut I had in the fridge. I was trying to pull the creativity out of myself while it was cooking and it only came once I had puree’d the soup. I decided to add orange juice and spices and the result was a silky smooth, soothing and aromatic soup. I served woolies Ciabatta rolls (AGAIN) with it and I can’t find any other bread better suited for soup than the warm and crusty, bake-yourself rolls from Woolies. I really didn’t want the meal to finish and even licked out the bowl, to the utter disgust of my husband!
For other soup recipes, Click on any of the below links:
Honey Roasted Butternut & Orange Soup
Enough for 6
1.5l Chicken Stock (I used the leftover chicken stock from the Chicken Pie I made the other day)
600g (21.16 ounces) Carrots, peeled and Chopped
6 Large potatoes, peeled and chopped
200g (7.05 ounces) Butternut, peeled and chopped
1tbsn Garam Masala
1 tsp Ground Cumin
1 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
3tbsn Honey
Juice of 2 oranges (I suggest you use fresh orange juice as the oranges are soo delish right now and fresh juice isn’t as sweet as bottled)
200ml (6.76 fluid ounces) Cream
Salt to taste
Fresh chopped chillies for serving
- In a large pot, combine the stock and vegetables and cook until the vegetables are very soft.
- When the veg are cooked, puree the soup and add all the spices, honey, orange juice and cream. Allow to simmer gently and season to taste.
- Serve with a scattering of fresh chopped chilli and a drizzle of cream.
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Tags: Soup, Spiced carrot & potato soup, Vegetables
Post By Alida Ryder
