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. And I made this ‘orange’ soup and truly loved it.
Tomato-carrot soup
- 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.
Taste and season with salt and pepper.
4. Blend soup in batches (or use an immersion blender), adding in the curry powder.
Serve warm with crusty bread.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Corina from Searching for Spice.
You can find out more about Our Growing Edge by clicking here.
My partner loves orange and brown. He would wear nothing but those two colours, if it weren’t for me. Luckily, I don’t have an aversion to orange. In fact, I think your soup is a gorgeous example. And a delicious harvest meal, from the sounds of it.
Thanks, Teresa! He must love all those autumnal shades, intuitively:)
What a beautiful autumn coloured soup – YUM! 😀
Cheers
Choc Chip Uru
Glad you liked it, Uru!
Beautiful soup.
Thank you!
I love your addition of curry powder to give this soup a little kick. Happy Autumn to you!
Thank you, Bam! I think it rounded out the flavors nicely.
A beautiful soup. I love all food colors. I live in Oklahoma, but I wasn’t born and raised here. My husband went to OU, and both of our daughters went there for undergrad. the “other” school in Oklahoma is an orange school. I’ve been so influenced by my family – there must be a better word for it – that I can’t even buy the prettiest orange sweater. No orange allowed in the house, either. Silly.
haha fascinating! We all have our superstitions – especially when it comes to sports – I know I do :). Thank you, Mimi!
Slow roasting the vegetables must really bring out their sweetness…curry giving the flavors a real pop. Lovely soup!
Thank you, Karen! It is truly my new favorite for the early fall season.
Considering the warm hues of saffron, I’m surprised you’re not a fan of orange. I used to wear colours of the rainbow but I don’t anymore and orange has kind of left my wardrobe because it clashes with another colour I wear a lot: red!
I like the look of your soup though. I love soups with spices in them. It lifts the flavour into something awesome. Turmeric would also be a nice addition.
Hi Genie! Thank you. And I agree, turmeric would be great in this, plus it carries with it that burnt ochre shade 🙂
Looks truly delicious and a perfect ode to your Fall weather. I picture some extra Crusty bread and a glass of wine by the fire and I’m already there! Hope you’re enjoying the delicious change of seasons K! 🙂
All wonderful accompaniments! Thank you, Alice.
I love the curry powder in this and the fact that the vegetables are roasted first. sounds delicious and warming.
Thank you, Corina!
I’m no big fan of the colour orange either. It’s fine in where it is expected: oranges, some egg yolks, honey, etc. But I grew up having curtains in my room that were left from the eighties and my parents would not let me tear them down. They were offwhite with a bold pattern of orange, brown and dusty red. I could not stand them. And those colours, especially in combination, still make me cringe…
Onto something else; I tried your soup recipe. It’s quite similar to my go-to-mild-tomato-soup but the spice blend was new. It was a hit among children and adults alike.
I think it must be associative for me too, Anne, though I can’t quite pinpoint it!
So glad you liked the soup 🙂