Orange Soup

This soup is part spring, part winter...which it remains here in Kingston. One day there's spring in the air and spring in my step, and the next I'm back in my winter coat, cursing the cold, cutting wind.

So, this is what's for dinner. A carrot soup that has a colour so vibrant it screams Spring! and yet, because it's pureed and thick and filling, with just a hint of ginger, it still speaks to those cold wintry days of the week.

I adapted this recipe from Michael Smith's Chef at Home cooking show. He was here in town not long ago and I was, as always, inspired by his "no-recipe" style.

Carrot Coconut Orange Ginger Soup


[Picture from Chef at Home]

2 Tbsp Olive Oil
4-5 large Organic carrots, peeled and chopped
2 Yellow onions, peeled and diced finely
1 Can of Coconut milk
Orange juice, to cover the carrots and then some
Grated Ginger
1/2 Cup Red lentils
Sea Salt to taste

1. Cook the onions in the olive oil on medium heat until soft and golden.
2. Add carrots, give it a swirl in the olive oil and then pour in the coconut milk. Let it simmer for a few minutes while you grate in the ginger and add the lentils (and some basmati rice if want to have a complete vegetarian protein, I opted to go grain free).
3.Cover the carrots and lentil with a high quality orange juice, and add a bit extra as the lentils will absorb liquid and thicken the soup as they cook.
4. When everything in nice and soft, puree with a hand-blender and season with sea salt, to taste!

Notes from Michael Smith:
Use red lentils and white rice as they won't "muddy" up the soup like green lentils and/or dark rice might.
There is no need for pepper as the ginger adds the pungency!

Happy Friday, Rain or Shine!