What can be nicer on a cold winter day than a warming dish of winter soup? Well, I am not venturing into any absolute answers, but I certainly have made a lot of soups this winter. And it has not all been about the delight of eating but also about the joy of cooking. In fact, what I truly enjoy about making soup is that you might start with quite simple basic ingredients, but end up producing a very exciting and flavorful dish through the use of different spices, herbs and other flavors – as in this recipe, where humble roots and tubers combine with ginger, orange and spices into an exotic hot dish with a fruity finish.
- 2 tablespoons of olive oil (for frying)
- ¼ of a yellow onion, chopped
- ½ celeriac, peeled and cut into dices
- 2 medium-size potatoes, peeled and cut into dices
- 4 large carrots, peeled and cut into slices
- 25 grams of peeled fresh ginger, sliced
- 1 teaspoon of fennel seed
- 1 tablespoon of curcuma
- freshly squeezed juice of one orange
- zest of 1 orange
- 800 ml of vegetable stock
- 1 teaspoon of cayenne pepper
- 150 ml of milk
- For decoration (to taste): yogurt, chopped parsley, dried apple, shortly pan-fried in butter or roasted pumpkin seed or almond slivers
- Heat up the olive oil in a large sauce-pot on medium heat. Fry the onion until soft but without browning it.
- Add first the celeriac, then the potatoes and finally the carrots. Each time, fry (covered) on medium heat for approximately 3 to 5 minutes, stir every now and then.
- Add the ginger, fennel seed and curcuma, and continue frying for another 10 minutes in the covered pot. Stir every now and then. Allow brown bits to form on the bottom of the pot, but do not fry on too high heat; the ingredients should not brown.
- Deglaze with orange juice. Add the orange zest and let reduce until creamy. Then add the vegetable stock.
- Let simmer for 25 to 30 minutes.
- Take off the heat and blend until smooth and creamy. Season with salt and cayenne pepper.
- Add the milk and let warm through again if necessary.
- Ladle into pre-warmed soup dishes. For decoration, add a spoonful of yogurt and some roasted pumpkin seeds or almond slivers.