Curried Golden Beet Soup with Carrots and Orange
3 lbs. golden beets, roasted, cooled and peeled
1 lg. yellow onion, diced and slowly sauteed in 1 T. olive oil and 1 T. butter
4 cups diced carrots simmered in 4 cups chicken stock until soft
3 cups fresh orange juice
1 small minced and seeded Anaheim pepper
2 T. curry powder
Whirl
it all in the blender, add salt and pepper to taste. I then put it
through my chinois strainer but don't think that is necessary. Thin
with more chicken stock if desired. It made a lot, 12 cups. After
lunch we put the rest in the freezer, something nice to have on hand for
our next dinner party. It tasted like late summer. Perfect!
The
carrots are a colorful mix of Cosmic Purple and Carnival Blend. The
purple and red carrots are orange inside, and the white carrots are
white all the way through. In this post I share all the flower and vegetable varieties we grew this year.
The sage green and pewter rimmed soup bowl is the discontinued Portofino from Arte Italica,.
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