Winter orange soup with sweet potato and pumpkin and carrots

I make this soup often in Winter. I think the vibrant colour cheers me.

Today I shared a bowl of this with my beautiful Ettie. She always opts for less chilli than I and so I add just a little chilli to the pot but add the additional to the top of my bowl.

It is as simple as you like, and yet it pleases me hugely each and every time. It is very changeable.

Sometimes I steer it towards Asian influences by adding more chilli, some fish sauce and lifting it with lime and coriander at the very end. Tasting always for perfect balance.

On other days I might make croutons to serve with it, like these ones here and other days, like today, I add a little curry paste or a pinch of curry powder after sweating down the onions. My girls love it with a little extra oomph in the bowl first, then pouring the soup over said oomph. Brown rice, quinoa, green lentils, freekah are a few of our favourites.

You can make this soup with any vegetables. Substitute the pumpkin or sweet potato for cauliflower, add some leeks to the mix, add in some parsnip…the list goes on.

Today was lovely thanks to this soup, but especially because I shared some precious time and a warm bowl of it with my youngest daughter, Ettie. A rare and treasured Monday treat.

Winter orange soup with sweet potato and pumpkin and carrots

Serves 6

2 tablespoons extra virgin olive oil (I use Cobram estate)
20g unsalted butter (omit if you require the recipe to be vegan friendly)
2 brown onions, diced
1/2 – 1 tablespoon red curry paste or use 1 tablespoon curry powder
1 large sweet potato, diced
2 carrots, roughly chopped
1/2 pumpkin (sorry I don’t weigh it) – peeled and cubed
1/2 red chilli, finely chopped
1-litre vegetable stock
1 x 400g tin coconut milk or cream
Sea salt & freshly cracked black pepper
Lime juice, to taste
Additional chilli or chilli flakes (optional) to serve
Crispy shallots (optional) to serve

Place a heavy-based saucepan over medium heat. Add the oil and butter. Once the butter has melted, add the onions. Cook, stirring for 6-8 minutes to soften. Add the curry paste or powder and stir for a minute to develop the flavours. Add the vegetables and chilli and cook for 5-6 minutes, stirring from time to time.

Add the stock and cook for approx 20-25 minutes or until the vegetables are softened. Add the coconut milk and stir. Season with sea salt & freshly cracked black pepper and add lime juice to balance the flavour of the soup.

Serve with additional chilli and crispy shallots or croutons.

Also lovely with some cooked brown rice, quinoa, freekah or lentils in the bowl first and the hot soup poured over the top.