Orange soup

We are having a slow going spring here in Emden and soup still sounds good. They are predicting warm weather for the weekend and I spotted southern German white asparagus in the shops yesterday so I thought it best to clear out the winter veggies so I can make room for spring veggies from the market.

Orange soup (16)

What you need:

butternut squash
sweet potatoes – peeled
red lentils, rinsed and soaked if necessary
Knorrs “fond du chef” chicken (better than bouillon!)
Patak Madras curry paste

Orange soup (9) Orange soup (4)

What to do:

Roast the vegetables in the oven at 180 degrees celsius (350 F) until the pumpkin collapses – about one hour. I leave the skin on the squash and pumpkin and just poke some air holes – this makes seed removal a breeze! Cool the veggies and clean up the squash and pumpkin.

Orange soup (11)

Toss veggies in a sturdy stockpot, add the lentils and cover with water plus a few inches and cook until lentils are soft.

Orange soup (7)

I added two containers of fond du chef and a few hearty tablespoons of curry paste. We like it hot so adjust your dosage to your preference.

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Run your immersion blender through the mix and add water if necessary. Simmer another 20 minutes or so and serve with coriander garnish – or not whatever you like.

Hubby gave this quick and easy dinner top marks because it relieved most of the symptoms of his head cold.

What do you think?

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