Fall Orange Soup
This veggie soup is sure to give you all the fall feels! This bountiful bowl is full of warm organic goodness featuring Uncle Matt’s Organic OJ, of course, and color-fall veggies like butternut squash, sweet potatoes and celery! What’s more, ginger, turmeric and curry add layers of flavors to savor all season long.
Ingredients:
- 1 tbsp clarified butter/ghee
- 1 organic butternut squash kabocha or Hokkaido
- 1/2 organic celery root peeled and chopped
- 2 organic onions
- 2 cloves of organic garlic
- 1 thumb thick piece of organic ginger
- 1/2 cup white wine
- 3 cups Uncle Matt’s Organic Orange Juice
- 1 organic carrot
- 1 organic potato or 1/2 organic sweet potato
- 1 cup of organic cream
- 3 3/4 cups organic vegetable broth
- 1 tsp curry powder
- 1 tsp turmeric
- Salt & pepper
Directions:
- Wash, peel, and dice all types of vegetables.
- Heat clarified butter in a large saucepan and sauté onions for 3 minutes. Now, add garlic, ginger, curry powder and turmeric first and fry for 30 seconds. Add some more ghee if needed, then toss in chopped carrots, celery, pumpkin and potatoes. Sautee, then deglaze with white wine, letting the wine boil up and reduce before adding the broth. Add pepper and salt to taste and add the orange juice.
- Let everything simmer for about 20 minutes until the vegetables are soft. Then puree everything and finally stir in the cream. For an extra boost of orange, add some finely grated zest.
