Orange Soup

This is a soup Sarah and I have been making for a couple of years now—aptly named, Orange Soup. This is our take on Kitchari.

Ingredients

Some Ghee

A bit of turmeric, mustard seeds, cardamom seeds, cumin seeds, cumin powder, ginger powder, and ginger root

A pinch of asafoetida

Some medium/small Sweet Potatoes (chopped)

Equal parts red lentils and white rice

Rainbow carrots (chopped)

Onion (chopped)

Bone broth

Salt and pepper

Step 1

Heat up some ghee in a big soup pot over medium heat. Once the ghee is hot, add mustard seeds, cardamom seeds, and cumin seeds and cook for a couple of minutes. The seeds should pop and infuse the ghee.

Step 2

Add remaining spices turmeric, cumin powder, and ginger powder. Keep a careful eye on the spices, they will easily burn.

Step 3

Once the spices are bloomed (about 30 seconds), add the onion and stir often. You can add a little more oil at this stage. Cook until translucent and avoid browning.

Step 4

Add bone broth. Then add the carrots, sweet potatoes, lentils, and asafoetida.

Step 5

Bring to a boil, then reduce the heat to a simmer partially covered, stirring occasionally.

Step 6

When the veggies around about 20 minutes from being tender, add rice and bring to a boil.

Step 7

Reduce back to a simmer and cover completely for remaining 20 minutes.

Step 8

Add salt and pepper and serve with fresh ginger, cilantro, a little more ghee, and avocado.