Scrub well, but don't peel, all the vegetables. Chop and sauté them lightly in a 3 quart pot with a couple tablespoons of really good extra virgin olive oil. When they've sizzled a while add a little water and the spices, orange zest and juice. Add the water slowly while simmering, as it absorbs. Cook everything until soft then blend. Check the flavors adjusting the spices as needed. Add a drizzle of honey or some brown sugar to bring out the flavors if you'd like. Cool to room temperature. Whisk in the sour cream if you're using it, or omit if you want it vegan and dairy free.
3 carrots
2 parsnips
1 med. beet
1 lg. sweet potato
1 lg. sweet onion
5 lg. cloves of garlic
zest and juice of 1 orange
1-2T pumpkin pie spice
a sprinkle of cayenne pepper
a good grind of black pepper
2T powdered chicken soup base
2-4c cold, filtered water
1c sour cream - optional
I've really come to appreciate blended soups! Often, even if they don't start out that way, I'll blend a vegetable soup after a couple days and I'm always amazed at how changing the texture makes it like a whole different soup!
Be Bold - Be Creative!
Happy Cooking!! . . . Lin
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