Is this soup based on my favorite ginger-turmeric carrot-orange juice from my local juice bar? Maybe—and I have no regrets about it. I use very small amounts of spices in this recipe to add depth without overpowering any of the sweet carrot or bright orange notes. Depending on how sweet your carrots are, you may need to add a touch ofmaple syrupat the end to bring out their sweetness, so make sure to taste and adjust to your liking. I always have whole milk on hand, so it’s what I use here to round out the flavor, but you can make it even richer withheavy cream. Or make it vegan by swapping incanned coconut milk, which will alter the flavor but still be delicious!
This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel. Buy the full book onAmazon.
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What you’ll need
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Ground Cumin
$5 At Amazon
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Turmeric
$9 At Spicewalla
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5.5 Quart Dutch Oven
$420 At Amazon
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Immersion Blender
$60 55美元 At Amazon
Ingredients
Serves 4
Step 1
In a Dutch oven over medium heat, heat the oil. Add the carrots, onion, and celery and sauté until softened, 7 to 10 minutes. Add the garlic, ginger, salt, cumin, coriander, turmeric, and cayenne and sauté until fragrant, 30 seconds.
Step 2
Add the vegetable broth and bay leaf and bring to a boil over high heat. Cover, turn down the heat to low, and simmer until the carrots are tender, about 20 minutes.
Step 3
Remove from the heat, remove the bay leaf, and use an immersion blender to blend until smooth. Whisk in the orange zest, orange juice, maple syrup (if using), and milk. Taste and season with salt and pepper as needed.
Step 4
Divide among four bowls and drizzle with a little oil. Sprinkle with pepitas and/or cilantro, if desired. Serve warm.
Pressure Cooker:Using the sauté function on your pressure cooker, follow the instructions in step 1 for sautéing the aromatics and spices. Add 3 cups vegetable broth (instead of 4 cups) along with the bay leaf. Pressure cook on high for 7 minutes, then quick release. Let the soup cool slightly, about 3 minutes, or until the steam has subsided substantially. Continue with the recipe from step 3.
Do Ahead:Store leftovers refrigerated in an airtight container for up to 4 days. If you want to freeze, don’t add the milk or cream into the portion you are freezing, and freeze in an airtight container for up to 3 months.
