The Color Orange

I have made a number of soups that are the color orange, this year.  The truth is, I like our orange vegetables, butternut squash, carrots,  pumpkin and sweet potatoes.  Put these in a soup with a minimum of additions and you have a sweet, warm, creamy soup.

Today, I used carrots, sweet potatoes and yellow squash plus an onion and a white potato.  Originally, I was going to put it all through the food processor and make a totally creamy soup but then, my husband said he liked the pieces so it is staying that way.  I like the pieces also.

I used my crockpot for this recipe, mostly because Debbie is a good reminder to use that crockpot.    Monday comes along and I choose a crockpot night for Debbie.  I feel guilty if I let her down and I think I have missed the past two weeks and here is Debbie, award in hand.  (She is offline now, so I can talk about her.)  Who doesn’t think of Debbie, when they hear the word, crockpot.  Her blog is called Dining with Debbie and you will find all kinds of goodies there.  Just make sure, you pop over there on Wednesdays, recipe in hand or with the desire to find some good crockpot recipes that will inspire you to share in the following weeks.  I am pretty sure you will enjoy “dining with Debbie.”

Back to my crockpot soup.                                                                                                                                   

The Color Orange Soup                     

Ingredients:

2 large sweet potatoes, peeled and cut into chunks

one half bag of baby carrots

one onion in chunks

one white potato, peeled and cut in chunks

one yellow squash, sliced in chunks

1 tablespoon brown sugar

2 cups organic vegetable broth

2 cups Rice Milk

1/2 cup orange juice

1/2 teaspoon cardamom

salt and pepper to taste

Method:

Put liquids in crockpot.

Add cut up vegetables. 

Add spices.

Cook on medium for 6 hours.

This is a mellow, soothing soup.

 

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