Sunday, April 24, 2005
IMBB? #14 : Orange Carrot and Ginger soup
Ah, it's that time of month again - time for another great food-blogging-event, that is! The theme for this month's Is My Blog Burning? (Invented by Alberto over at Il Forno) is Orange You Hungry? and is hosted by Foodgoat.
The rules are really simple - it has to be the color orange. Hm. That got me thinking. I like orange food a lot. My favorite must be that fake, plasticky american cheese - yes, really. I adore Kraft Macaroni & Cheese (and I hoard it like crazy when I travel, since it's not sold here. - I have friends ship me the stuff.), I love whatever was in the "nacho cheese" that was served at my high school in California when I was an exchange student, and I love things like Velveeta. And none of that is sold in Sweden. You can find pre-sliced cheese that's somewhat orange, but it's not really the same. (Nevertheless, I buy it and put on hamburgers.) Besides, I thought I might get thrown out of the foodie society for posting about something as unsophisticated as that. You never know.
So enough about that. I've had a fairly upset stomach for the past week - stress-related, probably - so I opted for something soothing: soup.
Orange Carrot and Ginger soup
Makes two large bowls
1 orange, peel grated, juice squeezed
3 carrots, sliced
1 thumb-sized knob of ginger, grated
1 onion, sliced
1 clove of garlic, sliced
Gently fry the onions and garlic in the olive oil for a few minutes. Add the orange peel and the ginger, and stir well. (This smells heavenly.) Add the carrots, the orange juice and enough water to cover. Boil for about 20 minutes. After that, get your trusty immersion blender (or a food processor, if you don't happen to have one) and blend the soup. When smooth, check if you need a bit more water, season with salt and white pepper, and enjoy. Really nice with a swirl of creme fraiche - but I wasn't in the mood for dairy. The soup had a nice blend of flavors - aromatic, citrusy, sweet, earthy - and a lovely orange color.