The worst of the winter appears to be over but in the evenings especially it's still soup weather so I set to and created this recipe. It is comforting and nourishing and makes good use of vegetables which are in season.
Its vivid orange colour will brighten up any winter's day. Although it is a thick soup it is low in calories.
I recently discovered the little apricot delight orange coloured yams in our supermarket. They are grown in Feilding by Halford's and add a pleasant earthy flavour. If unavailable just leave them out for a slightly thinner soup.
Serve with a swirl of cream or yoghurt if you wish, and garnish with chopped coriander leaves.
1 tb of butter
1 tb olive oil
1 onion finely chopped
2 garlic cloves finely chopped
1 tb of freshly grated ginger.
500 g of carrots (peeled and finely chopped.)
500 gm of Apricot Delight Yams
1 orange kumara (peeled and finely diced)
1 bay leaf
1 tspn cumin (freshly roasted and ground)
zest of one orange.
1/4 cup of fresh orange juice.
1 litre of vegetable or chicken stock. ( I used 250 ml sachet of Cuisine Essentials chicken stock and 750 ml of water)
salt and pepper to taste.
Heat the oil and butter in a large frying pan.
Fry the onion and garlic gently for about 6 minutes until the onion is golden.
Add the carrots, kumara, orange rind, ginger and cumin and give it a good stir. Keep frying for about 2 minutes.
Add the stock and the bayleaf.
Bring to the boil.
Then simmer for about 20 minutes until the carrots and kumara are tender.
Use a stick blender to puree the soup.
Pour in the orange juice and season to taste.
Reheat the soup to boiling point if you want to serve it piping hot.
Serve in bowls garnished with chopped parsley or coriander.