Orange Soup
This classic gives you latitude to mix and match carrots, butternut squash, sweet potatoes - whatever orange roots, squash, and spuds you have on hand. A little coconut milk, a crunchy nut topping, some spicy harissa swirled in...make a big pot because this one always disappears fast.
Ingredients
3 tablespoons canola oil
1 large onion, diced
3 garlic cloves
6 cups peeled, chopped orange vegetables—any combination of carrot, sweet potatoes, pumpkin, butternut squash you like (about 2½ pounds total chopped)
One 13.5-ounce can coconut milk, preferably full-fat
1 tablespoon honey
1 teaspoon kosher salt
½ teaspoon ground turmeric
3 tablespoons extra-virgin olive oil
½ cup shelled pumpkin seeds (pepitas)
½ cup shelled sunflower seeds
2 tablespoons sesame seeds
Kosher salt and freshly ground black pepper to taste
Honey Harissa (page 37 or store-bought), for serving
Instructions
1. Make the soup: Heat the oil in a large (at least 4-quart) saucepan over medium heat. Add the onions and garlic and cook, stirring, until golden and slightly softened, 8 to 9 minutes. Add the orange vegetables and cook, stirring, until they begin to soften, 5 minutes. Add the coconut milk, 1¾ cups (one filled empty can’s worth) water, honey, salt, and turmeric; bring to a boil, reduce the heat, and simmer until the vegetables are tender, 25 to 30 minutes. Cool slightly, transfer to a blender (or use an immersion blender or food processor), and puree until smooth, 30 seconds.
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2. Make the topping: Heat the oil in a medium skillet over medium heat. Add the pumpkin seeds, sunflower seeds, and sesame seeds and cook, stirring, until they begin to turn golden and a few crackle or pop, 3 to 4 minutes. Drain on paper towels and season with salt and pepper.
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3. Divide the soup among bowls, swirl each bowl with harissa, and garnish with the seeds. Extra topping will keep in an airtight container for up to 2 weeks.Â