Hello, my name is Adi and I have a TERRIBLE slight addiction to…. Well, to orange vegetables.
Sorry what now?
Yup! You heard it. I am basically waiting all year long for the arrival of autumn just for these babies to come visit me!
In Israel autumn doesn’t exist. We only have the summer and some low-quality version of winter. No snow, some rain but there is nothing in between. There is no change of season, no red leaves falling off the trees, no festivity in the air for the upcoming holidays, so you can imagine how my heart filled with joy as I moved to Cluj and saw that this is basically the wonderland of season change and festivity. Everything here is passing from one festivity to another, pumpkins are all over the place and at some places they are already decorated with Christmas decorations just to save time decorating.
Back to orange foods – so yeah, we always have carrots and red lentils but squash?!…. pumpkin?!!!! Sweet potatos, erm., I mean… CHEAP sweet potatos?!?!!?!? Those things come to visit me only once a year and then leave me to miss them for such a long time. *drool*
Why do I love orange vegetables? Well, first of all they are sweet and I usually complement them with a salty topping and I ab-so-lu-te-ly LOVE the mix between these two tastes, but that’s not the only amazing thing about them. There is also some visual beauty in them.
I was walking the park the other day and saw the leaves turning red and brown and falling off the trees. It was so beautiful… That signaled me that it’s the beginning of the autumn, where many vendors stand in street corners and sell roasted chestnuts and all the orange vegetables are ripe and stand in the market stalls, waiting to be picked. This brings me a sense of home. I don’t really know how to explain it but making orange foods just makes me feel warm and fuzzy inside. And eating such a warm, lovely looking dish while looking outside at how grey and rainy things are, the leaves falling. It’s a feeling that I absolutely adore.
The first thing that I ran to make this year is my lovely orange soup. Orange soup – much like its name contains, well… orange veggies and it may contain basically whichever veggies you want from that category and in whichever proportions you want but… I have tried making this soup many many many many many many many many times with various veggies and in various proportions and this recipe is for the one I love the most because It just tastes amazing to me.
Ingredients: (for 4 servings)
- ½ medium-sized butternut squash, peeled
- 2 medium sweet potatos, peeled
- 2 medium-sized carrots, peeled
- 1/3 cup red lentils (preferably soaked before)
- 3 cups water
- 2/3 cup coconut milk
- 5 cm2 Ginger root
- 1 tsp yellow curry powder
- 1 tsp salt
- ½ tsp white pepper powder
- Pour the water into a pot and heat until the water is boiling. Meanwhile, cut the sweet potatoes, butternut squash and carrots into cubes. Once the water is boiling, place them in the pot along with the lentils. Heat for 30 minutes with the pot lid closed.
- Place the pot content (including the water in which it was heated) in a blender along with the coconut milk, the salt, pepper, ginger root and curry powder and blend until the consistency is uniform.
* serving suggestion: With chopped roasted chestnuts on top
It is best served hot but it may also be stored in a container in the fridge and reheated. It can hold up to 5 days.
Now all you have to do is pour yourself a bowl of hot orange soup, close your eyes listen to the wind blowing outside… and just enjoy…
Song of the recipe: Falling into you – Celine Dion