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—that plays beautifully with the spices and citrus drizzle.
Ingredients
- 1-1/2 pounds carrots, peeled and diced (or, if they’re organic and thin-skinned, just give them a scrub)
- 1 cup kabocha squash, peeled and diced (from a 1/2 pound wedge)
- 1 medium onion, diced
- 1 tablespoon fresh gingerroot, minced
- 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
- 1/2 blood orange, juiced (about 1-1/2 tablespoons)
Instructions
- 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 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.
Servings: 6
by Cheryl Sternman Rule
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