Orange Soup

This soup always gets ooohs and aaahs.  Open up your fridge and throw in veggies & fruits too that is orange!

From the kitchen of Debbie Trenholm


1-2 Tbsp butter (or coconut oil)
1/2 to 1 Tbsp of red curry paste

Roughly chop:
2 onions
2-3 sweet potatoes
3-4 carrots
1/2 of butternut squash (could sub in pumpkin)
…and anything else that is orange (I have added roughly chopped mandarins, orange peel)

Chicken stock (a carton or container of fresh stock)
1 can coconut milk
At least 2 glugs of white wine – to drink & cook with – of course!


In a large pot, melt butter with curry paste. Throw in onions & sautee til soft. Add orange veggies & cook for a bit, stirring often. Pour in stock & boil the living daylights out of the mix til the veggies are soft & the kitchen smells heavenly. Go ahead & have some white wine while you wait for this magic to happen. Turn off heat & cool soup mix. Add coconut milk/cream.

Get out your blender. When the mixture is cooler, spoon into blender & whiz up til super creamy. Pour creamed soup into bowl. Once done, return creamy soup back into the soup pot (no need to clean it) & reheat. Rinse the blender & soup bowl with a glug of white wine…then add to soup. Adjust flavours any way you like – add more curry for more kick, salt, more wine etc…

When you serve, crumble into middle some blue cheese, or a dallop of sour cream or toasted pumpkin seeds if you like. And…if there is more wine left in the bottle, have a glass with your soup!


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