Surprisingly several songs exist with ‘Orange’ in the title like Orange Crush by REM, Clockwork Orange by Kraftwerk, Bruised Orange by John Prine, Orange Wedge by the Chemical Brothers and Orange Blossom Special of course. My favourite is ‘Orange Juice Blues’ by Bob Dylan & The Band. Not so surprisingly the term ‘Orange’ in these songs is purely metaphorical having nothing to do with the actual fruit itself. I tend to side with cooking exploitations of the very versatile Orange rather than writing or listening to songs about them. And no ducks were harmed in this recipe either!
My earliest memories of Oranges stems back decades ago to my childhood netball ventures. It was during rigorous Saturday afternoon games, when juicy segmented pieces of oranges presented in Tupperware containers was our hydration of choice. Fancy electrolyte sport drinks and bottled water hadn’t even been thought of back then and when H2O was required this entailed a trip to the bubbler queue. I still opt for an Orange segment over a swig of sugar-loaded Gatorade anyday. The quest is on-going during this long cold Winter to come up with tasty, to-the-bone warming and at the same time healthy, flu-fighting soup recipes and so far have succeeded in avoiding being bed-ridden with any un-welcome ailments even though have been in the front-line of exposure to sniffly individuals on pretty much a daily basis. (It could very well be due to the large amounts of garlic I consume which contributes towards the distance kept between us). More elaboration on this here – Flu-shot in a soup bowl.
The proven immune-boosting ingredients used in Carrot and Orange Soup takes flu-shot in a soup bowl to a new level and there is no compromise in taste either. The citrus bursting Orange flavour in this, next to robust beta-carotene ant-oxidant loaded Carrots, and Fennel which incidentally is also loaded with Vitamin C produces an extraordinarily delectable and moorish bowl of goodness indeed. For added eupepsy properties, I added a good lug of grated fresh ginger to further heighten the experience. Once assembled, this soup becomes a vision of orange exquisiteness due to the high carrot and orange content.
During the past week I prepared two different versions: One where the peel was removed before the blending process, and the other where I left the peel in. It made a difference to the end result, the second being far more zesty plus after recently discovering orange peels contain a ginormous amount of nutrients and should be consumed rather than discarded! Who’d have thought…
Carrot, Fennel & Orange Soup
Ingredients: 1 TBS Coconut Oil
1 Red Onion, chopped
1 Stick Celery, chopped
1 Kilo Carrots, peeled and chopped
1 Medium Sized Fennel Bulb, chopped
1 Orange, peeled
1 TBS grated Ginger
4 Cups Organic Chicken Stock or Veg Stock
1) Heat Coconut Oil in large saucepan over medium heat then add onions and sauté gently for a few minutes.
2) Add Carrots, Fennel, Ginger, Orange Peel and cook gently for five minutes, stirring often
3) Add Stock, bring to the boil then reduce heat and simmer for 20-30 minutes.
4) Turn off heat, let cool slightly then transfer contents to a blender, whizzing till smooth consistency. (Remove orange peel before blending if you don’t want it too orangey).
5) Pour back into saucepan; juice the orange and stir through soup then gently reheat till ready to serve
(Optional: A scattering of toasted sesame and a bit of chilli sea-salt (pictured above) goes very well with this). No need for any green garnishes, as detracts from the orange flavour).
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