By Cheryl Sternman Rule
In wintertime especially, there’s nothing more comforting than coming home to a pot of simmering soup. This carrot version has a secret ingredient–a cup of diced, kabocha squash–which plays beautifully with the spices and citrus drizzle.
1-1/2 pounds carrots, peeled and diced (or, if they’re organic and thin-skinned, just give them a scrub)
1 cup diced, peeled kabocha squash (from a 1/2 pound wedge)
1 medium onion, diced
1 tablespoon minced fresh gingerroot
1 tablespoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
Generous pinch ground cloves
3-1/2 cups chicken stock, vegetable stock, or low-sodium canned broth
Sea salt and freshly ground black pepper
3 tablespoons sour cream, plus 2 teaspoons for serving
Juice from 1/2 blood orange (about 1-1/2 tablespoons)
Place the carrots, squash, onion, ginger, spices, and stock in the crock of a slow cooker in the order given. Season with salt and pepper. Place on the lid, set to low, and allow to simmer for about 8 hours, or until vegetables are very tender.
Unplug the slow cooker. Puree the vegetables using an immersion blender.
Whisk in 3 tablespoons of the sour cream.
To serve, divide among 6 bowls, topping each bowl with a tiny dollop of additional sour cream and a few drops of blood orange juice.
Serves 6
We made this (well my mother-in-law did – I gave her the recipe) after finally finding kabocha squash at an Asian market. Standard stores do not have it here in Ottawa, ON. We made a double batch, and it has kept well. I would recommend doing so as this amount will fit in a regular slow-cooker. You will still need only 1 squash and 1 bag of carrots. The orange juice MADE this the first day; by the second, the flavours had blended and I found it quite good on its own. Recommended!
Adrian, what great feedback! I’m so glad you and your MIL liked the soup. Thanks for taking the time to report back.
Be well.