I have this strange aversion to the color orange.
I enjoy naturally orange foods (carrots, persimmons, oranges etc.) but I dislike the color in most other instances. File this under random facts, as this is probably an exception to the rule since the color seems to be consistently popular as a warm, welcoming hue.
I do like burnt ochre as an autumnal shade. There is something more unpredictable about it.
Speaking of unpredictability, fall has blown into town and soup weather has firmly established itself somehow, already.
- 1 bunch thin carrots
- 6 medium-sized tomatoes
- 1 onion, chopped
- 1 quart chicken stock
- 1 t cumin seeds
- 2 T mild curry powder
- salt, pepper
- olive oil
1. Slow roast lightly salted tomatoes in a 325F degree oven for about an hour. Add carrots tossed in olive oil and cumin seeds and roast for another 30-35 minutes until tender.
2. Saute the onions with a little bit of olive oil. Add roasted veggies to the pan.
3. In a large pot, combine the onions, tomatoes, carrots and stock. Bring to boil and simmer for 10 minutes.
4. Blend soup in batches (or use an immersion blender), adding in the curry powder.
Serve warm with crusty bread.