'Orange' Soup
Orange Soup
Author: Yaron Hadad
Recipe type: Main
Cuisine: Middle Eastern
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
- 3 tablespoons olive oil
- 1 medium-sized diced onion
- 3 thinly chopped garlic cloves
- 1 cup red lentils
- 3 cups of any orange vegetables diced into ½" cubes (my favorite combo is ½ butternut squash, 1 cup of diced pumpkin and 1 yam)
- A small piece of lemon peel
- Salt, black pepper and curry
- Optional: ½ a chili
Instructions
- Heat up the oil in a big pot and stir-fry the onion until slightly transparent.
- Add the garlic and vegetables and keep stirring for 5 more minutes.
- Add the rest of the ingredients and the spices, together with 5 cups of water.
- When the water boils, cook on low temperature for 25 minutes.
- I recommend blending about half of the soup in a food processor and mix it back in. You should get the lemon peel out before doing so.
- The soup goes well with fresh cilantro / parsley served on top.
- Bon appétit!
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