Clean Soups by Rebecca Katz

Author:Rebecca Katz [Katz, Rebecca]
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-09-06T00:00:00+00:00

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl combine the olive oil, ¼ teaspoon salt, and the cumin, coriander, and cardamom; stir until well combined. Add the carrots and butternut squash and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet and roast for 30 minutes, or until tender.

Pour one-third of the broth into a blender. Add the pepper, ginger, orange zest, and one-third of the roasted vegetables and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in ¼ teaspoon salt and the orange juice and lemon juice. Taste; you may want to add another spritz of lemon juice or a pinch of salt. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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