Blended soups often turn out frothy in our house, due to the high speed blender. A soup cappuccino. I could use a stick blender, but I love the smoothness of our high speed one, and it has a soup function – it heats the soup as it blends! Got to love such a blender in Winter.
Narangi soup, an orange vegetable soup from the North of India, is loved because of its beautiful colour and its sweet-green-chilli flavour. It is light and lovely – the perfect precursor or accompaniment to a meal.
Red Pumpkin is traditionally used but I haven’t seen one here in Adelaide for years. So I substitute with either butternut or kent pumpkin.
2 medium carrots, peeled and chopped
250g butternut, jap pumpkin or Indian red pumpkin, peeled and chopped
1 small onion, roughly chopped
0.5 – 1 green chillies, chopped (or according to taste)
0.5 tspn roasted cumin powder
sea salt to taste (you won’t need vary much if any)
1/2 cup fresh orange, tangerine or mandarin juice
0.25 cups cream
coriander leaves for garnish
Simmer chopped carrots, red pumpkin, onion, green chillies in 1 cup of water for 10 or so minutes until soft. Remove from the heat, cool slightly and puree in a blender.
Add the cumin powder, salt if needed, and 1 additional cup of water to the soup and bring back to a simmer. Reduce the heat, add the fresh orange juice and simmer for 2 -3 minutes.
Stir in the cream, mix well and serve hot garnished with coriander leaves.