It’s the season! That is, the season of sniffles, chilly mornings and double doonas. It’s also the season we start craving warming soups like this nutrient-rich treat from Williams Sonoma.
Using a Vitamix blender makes this soup particularly simple to prepare. The blades reach such a high speed that they create enough heat to friction-cook ingredients while maintaining the colour, taste and vibrancy of the fresh ingredients.
It’s almost like a healthy juice transformed into a fast and tasty weeknight meal, especially when paired with some crusty bread or a cheesy tortilla.
- 2 Tbsp olive oil
- 1 onion, chopped
- 4 large carrots, peeled and sliced
- Juice of 1 orange
- 1 can (400ml) coconut milk
- 7 cm piece fresh ginger, peeled and sliced
- Sea salt and freshly ground pepper
- Crème fraîche for garnish (optional)
- Chopped fresh chives for garnish (optional)
In a sauté pan over medium heat, warm the olive oil. Add the onion and carrots and sauté until the vegetables are tender, 5 to 7 minutes. Remove from the heat and set aside.
In a Vitamix blender, combine the orange juice, coconut milk, onion, carrots and ginger in the order listed. Cover with the lid. Set the Vitamix to 1 and turn the machine on. Slowly increase the speed to high and continue blending until steam escapes from the lid, about 6 minutes. Remove the lid, taste the soup and season with salt and pepper.
Divide the soup between 2 bowls, garnish with the crème fraîche and chives, and serve immediately.
–For more autumn meal inspiration, head to www.williams-sonoma.com.au