Wednesday, 27 February 2008

Orange Soup


I made this soup today and couldn't think of a good name for it. It turns out orange, so I'm calling it Orange Soup because that's much shorter than Carrot and Sweet Potato Soup with Coconut and Coriander. That sort of name always sounds poncy and foody to me. I had some leftover baked sweet potatoes and a fridge full of carrots (because I forgot I already had carrots and bought a mondo big bag of them the other day--oops, another senior moment!), so I concocted this:

1 large onion, chopped
6-8 carrots, chopped
4-5 garlic cloves, minced
a dollop of cold-pressed organic coconut oil
2 large baked sweet potatoes, peeled and mashed
3-5 Tbs vegan bouillon powder or to taste
2 tsp ground coriander
1 Tbs piri piri sauce or other hot sauce (not too vinegary)
1 sachet coconut paste or about a half cup of coconut milk (the canned stuff not the liquid from the middle of a coconut)
salt and black pepper to taste

Saute the carrots, onions and garlic in the coconut oil until golden and softening. Add enough water to cover all fairly deeply. Simmer until carrots are soft. Add sweet potatoes, puree the lot and season to taste with all the other stuff. You might want to add more water to thin it down; adjust seasoning accordingly. I'm sure this will taste better as it ages, so feel free to have leftovers. (You could sieve this to make it smoother, but then you'd lose the natural fiber, which might be defeating the object.)

That's it!

May all beings be at ease.

1 comment:

Derek said...

That turned out wonderfully, luv! What a fab soup -- those two bowls were scrummy! Nice to have those pitta breads as well.

Wonder what they would make of it on Masterchef??!