Orange Vegetables Soup Recipes

ORANGE VEGETABLES SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
• Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
• Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
• Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

ORANGE-GINGER CARROT SOUP

Steps:

• Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
• Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
• In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

ROOT-VEGETABLE SOUP WITH ORANGE, GINGER, AND TARRAGON

Steps:

• Melt butter in a large pot over medium heat. Add onion and 3/4 teaspoon salt, and cook until onion is softened, about 6 minutes (do not let brown). Add parsnip, rutabaga, celery root, thyme, and broth. Bring to a boil, and reduce heat. Cover, and simmer until vegetables are tender, 15 to 20 minutes.
• Discard thyme. Puree soup in batches in a blender until smooth (fill blender only halfway), and transfer to a clean pot.
• Finely grate enough peel of 1 orange to yield 1/2 teaspoon zest. Working over a bowl, cut segments of orange free of membranes, and set aside. Squeeze juice from membranes into a bowl, then squeeze enough juice from remaining orange to yield 1 cup total. Just before serving, reheat to warm. Stir in orange zest, juice, ginger, and water, plus more to thin to desired consistency. Season with salt, and garnish with orange segments, tarragon, and pepper.

BURNT ORANGE AUTUMN VEGETABLE SOUP

Steps:

• Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
• Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
• Spread on baking sheet with garlic.
• Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
• Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
• Transfer to saucepan and add stock to desired consistency.
• Bring to a boil and simmer gently 10 minutes.
• Season to taste.
• Serve in large soup bowls with a splash of yogurt on top, if desired.

TOMATO-ORANGE SOUP

Steps:

• Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.

BEAUTIFUL SOUP (VEGETABLE SOUP WITH BEETS, DILL AND ORANGE ZEST)

Steps:

• Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
• Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
• Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

SOUP WITH ORANGE LENTILS AND ORANGE VEGETABLES

Steps:

• 1. Heat oil in a large soup pot. Add onion, saute for several minutes, and then add garlic and hot pepper.
• 2. Add sliced carrots and sweet potato and continue to saute for 5-7 minutes longer.
• 3. Add soup stock, pumkin and lentils. Bring to a boil, cover and reduce heat.
• 4. Cook over a low heat for approximately 30 minutes, or until vegetables and lentils are soft.

CARROT AND ORANGE SOUP

Steps:

• Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
• Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
• Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.