Thursday, April 01, 2010

Citrus Burst Carrot & Butternut Soup

Citrus Burst Carrot and Butternut Soup

Wait a minute! Didn't I just post an Indian Carrot Soup recipe a few days ago? Yup, guilty as charged. You don't even need to bring the warrant of arrest, just show me the handcuffs and I'll step forward willingly to accept my fate.

But what's a poor blogger to do when she still has a load of carrots left in her freezer? And in the meantime our pantry of freebies has also grown to include butternut, potatoes and sweet potatoes. I swear we don't go begging, these things just find their way into our home. Perhaps because we are so likeable? Or more likely because our benefactors didn't have a clue what to do with the mounds of veggies in their cupboards... And so they passed the buck. (Yes I'm looking at you MIL)

But fear not! Because I bring you Carrot Soup: Round 2. Which also, conveniently, includes butternut. Will there be a round three? Dun-dun-dunnnnnnnnnnnn.

Citrus Burst Carrot and Butternut SoupCitrus Burst Carrot and Butternut Soup

Okay all jokes aside though, this soup was truly phe-no-me-nal. Yes, I know I said that about the last one, but you want the truth? That previous carrot soup is no match for this one. There I said it. I'm sorry Indian Carrot Soup, but you just don't have that x-factor. Okay you might have the x-factor, but this one? It has the x, y and z factors. 

The citrus and especially the complex notes from the preserved lemon* gives a lovely twang to this otherwise rather ordinary rendition of carrot and butternut soup. And the toasted seeds on top? Heavenly bits of crunch. I think all soups should have toasted crunchy bits on top. Don't  you?

* Disclaimer: I might be slightly biased as I'm a recent preserved lemon convert & addict. I have to stop myself from eating it from the jar. True story.

Citrus Burst Carrot and Butternut Soup

Citrus Burst Carrot & Butternut Soup
Serves 6 - 8 as starter
(Serves 4 as main meal)

7 medium carrots, peeled and roughly chopped
1/2 butternut, peeled and roughly chopped
1/2 large onion, roughly chopped
3 garlic cloves (whole)
2 tbsp (30 ml) olive oil
1 tsp (5 ml) salt
3 cups water 
1 tbsp (15 ml) honey
6 tbsp (90 ml) orange juice
6 tbsp (90 ml) lemon juice from jar of preserved lemons*
1/4 preserved lemon, finely chopped*
3 tbsp (45 ml) sesame seeds
1 1/2 tsp (7.5 ml) cumin seeds
finely grated zest from one orange
yoghurt, to serve (optional)

1. Arrange carrots, butternut, onion and garlic cloves in an oven roasting tray. Sprinkle with salt and drizzle with olive oil, then place in oven at 180C to roast for 30 minutes. Vegetables should be soft at this stage.
2. Add all the veggies to a blender, including the garlic which you've squeezed out of it's skins, add a little bit of the water and puree.
3. Spoon the puree into a large enough pot, then add water, honey, orange juice, lemon juice and preserved lemons. Stir, cover and cook for another 10 - 15 minutes over medium heat.
4. Meanwhile, toast the sesame and cumin seeds in a small frying pan over medium-high heat for a few seconds (be careful as they burn easily).
5. Ladle the soup into bowls, drizzling with yoghurt (if using) and sprinkling with the toasted seeds and orange zest. Serve immediately.

* If you don't have a jar of preserved lemons handy, you can replace the juice with an equal quantity of lemon juice, and adjust the salt to taste. The taste, however, won't be quite the same.

Nutritional info (per starter serving): Calories 158.9 , Total fat 6.3 g, Saturated fat g, Polyunsaturated fat 0.9 g, Monounsaturated fat 1.3 g, Cholesterol 6.7 mg, Sodium 880.4 mg, Potassium 652.2 mg, Total carbohydrate 26.8 g, Dietary fiber 6.3 g, Sugars 6.8 g, Protein 2.8 g

Good source of: Vitamin A 327.2 %, Vitamin C 57.8 %, Manganese 23.2 %, Vitamin B-6 16.0 %


tami on April 01, 2010 2:39 pm said...

What a beautiful blog you have! Love the tweaks you made to the recipe. I might be making a new version of my own soup soon! :)

Marisa on April 01, 2010 3:14 pm said...

Thanks Tami! How lovely of you to stop by. Your recipe was a great inspiration for me!

Amanda on April 01, 2010 3:23 pm said...

Great recipe... beautiful pics!

Trish on April 01, 2010 4:51 pm said...

I love any version of carrot soup and I too often repost VERY similar recipes. But then, that just goes to show that you have a 'sure thing'. Grin. This looks souper...grin. AND....I love your photography today.

Joanne on April 01, 2010 7:55 pm said...

You're right. I mean I thought the carrot soup was good. But you just stepped it up with this one. Big time.

diva on April 01, 2010 8:05 pm said...

Oh a citrusy butternut squash soup? MUST BE SO YUM. Take me take me. Someone arrest me to your house now. :)

nina on April 02, 2010 12:25 pm said...

Outstanding.....wonderful way to celebrate the departure of summer and the arrival of winter....great pics!

Anonymous said...

What an incredible combination of flavors in this delicious soup, excellent recipe!

Dewi on April 06, 2010 1:15 pm said...

Lovely, I love preserve lemon, so I can imagine how good this soup is.

Justin on April 09, 2010 12:23 am said...

it's getting warm around here, so i probably won't be making much squash soup, but this sounds great

Mary Bergfeld on April 11, 2010 8:32 pm said...

You've combined some wonderful flavors in this soup and then captured a gorgeous photo of the effort. I love the touch of citrus you use here. Have a great day. Blessings...Mary

elrieta on April 12, 2010 7:43 pm said...

wow.... ek love jou fotos!!

Jeanne @ CookSister! on April 29, 2010 2:44 pm said...

Mmm, preserved lemons add such a fantastic sparkle to dishes. Loving this soup!

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