Today I have for you an absolutely delicous soup made from all the beautiful orange vegetables that I could get my hands on. It is perfect for a cold winter day, or a light dinner. Just hearthy enough, not to kill your energy for the rest of the day. It is a wonderful mix of sweet and savory flavors, with a hint of ginger and lemon.

If you want to make it a bit more special, you can add half an orange and a piece of the peel. This will give it a bit more of a citrusy flavor. I have tried it both ways and I like them both.

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients for 2 servings

  • 1 tablespoon coconut oil
  • 1 medium red onion
  • 1 medium sweet potato
  • 3 medium carrots
  • 1/4 small pumpkin (I used butternut)
  • 1/2 tablespoon paprika
  • 1 tablespoon thyme
  • 3 cloves of garlic
  • piece of ginger, grated
  • juice of 1/2 small lemon

Optionally add

  • 1/2 orange, including a piece of the peel

Steps

  1. Heat the oil in a large pot over medium heat.
  2. Finely chop the onion and add it to the pot.
  3. Peel and chop the sweet potato, carrots and pumpkin into small pieces.
  4. Add the vegetables to the pot and stir until coated in the oil.
  5. Cook for a few minutes, stirring occasionally until the vegetables start to soften a little bit.
  6. Add the paprika, thyme, garlic and ginger and cook for another minute.
  7. Add enough water to cover the vegetables and bring to a boil.
  8. Cook until the vegetables are soft.
  9. Add the lemon juice, or orange and stir.
  10. Blend the soup until smooth. You can use a blender, or an immersion blender.
  11. Serve with some bread. Optionally garnish with pumpkin seeds, or some fresh herbs.