It doesn't quite feel like fall here in PDX, but then summer has also lost its lazy, hazy, crazy edge. We're smack inbetween seasons, it seems.
I love fall's urgent reminder to enjoy the crunch of the fallen leaves before they become sloppy leaf stew (here in the pacific nw, at least) and it's crispy day reminder to please put a sweater on before you go outside, dear. And then there's the urge to can, freeze or put up in whatever way you can the fleeting bounty of summer.
But again, we're not quite there yet. So, like other fall-minded bloggers, we took it upon ourselves to usher in the new season by making cookies in our pajamas, enjoying our new fall-inspired, double-sided table runner and sharing this favorite Carrot Orange soup recipe with other soup-minded bloggers today (thanks Jessica, for organizing this fun swap!!):
Carrot Orange Soup with Kale and Crispy Fall Air
2 tbsp butter
1 large onion, chopped
1 tbsp fresh ginger, peeled & chopped
8-12 carrots (about 1 1/2 - 2 lbs), sliced into 1-inch pieces
[I used a mixture of red, yellow and purple carrots from our csa bin]
4 cups chicken stock
1 cup orange juice
1 handful fresh kale, roughly torn (or other green such as chard or arugula)
chopped fresh parsley or cilantro (optional)
1. Heat butter in large stockpot on medium-high heat. Add onions and saute until soft, about 5 minutes. Add ginger and saute for 2 minutes more.
2. Add carrots and stock. Bring to a boil, then reduce heat to low and simmer, covered, until the carrots are tender, about 35
3. Turn off heat. Using an immersion blender, puree the soup until smooth. (Or, transfer to a blender or food processor if you don't have an immersion blender).
4. Return heat to medium-high. Add orange juice and bring to a boil. Add kale and let wilt about 2-3 minutes then remove from heat and season with salt & pepper. Garnish with parsley or cilantro (I plop a cube of frozen, pre-chopped parsley into the mixture during its last boil.
5. Enjoy fall!