Curried Golden Beet Soup with Carrots and Orange

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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