This brightly colored soup is delicious either hot or chilled. And if you’re not a vegetarian, it’s delicious made with chicken stock too. I’m suggesting white pepper for aesthetic reasons only; as always, use what you have on hand.
Heat the Olive oil in a deep saucepan or pot and add the onions, carrots, ginger, and orange zest. Sauté until the onions are translucent. Add the stock and bring to a boil. Reduce the heat and simmer covered until the vegetables are tender, about 8 minutes.
Transfer the mixture to a blender or food processor or use an immersion blender, and puree the mixture until very smooth. Return the puree to the pot. Add the orange juice a bit at a time until the soup is the consistency you desire, and return to a simmer. Stir in the nutmeg, taste, and season with salt and pepper. Ladle into bowls and drizzle with nut oil, if desired. Serve immediately.
If you like with toasted pecan or walnut oil
© 2004 John Ash. All rights reserved.