ORANGE SOUP (MARAK KATOM)

ORANGE SOUP (MARAK KATOM) Serves 4 (Watch through for the ultimate blooper). One of the most popular recipes from my Sababa cookbook, this velvety soup is winter in a bowl. A variety of orange vegetables (mix and match as you like) cook down with onions and coconut milk; here I added fresh ginger and turmeric and some fresh orange pieces I had lying around before blending to perfection. Make a double batch—it goes fast. 3 tablespoons olive oil 1 large onion, diced 1 tablespoon chopped fresh ginger (or 1 teaspoon ground dried) 2 teaspoons chopped fresh numeric (to 1/2 teaspoon ground dried) 3 garlic cloves 6 cups peeled, chopped orange vegetables—any combination of carrot, sweet potatoes, pumpkin, butternut squash you like (about 2½ pounds total chopped) One 13.5-ounce can coconut milk, preferably full-fat, plus more for swirling 1/4 cup chopped fresh orange 1 tablespoon honey 1 teaspoon kosher salt, plus more to taste Chili flakes, for garnish Heat the oil in a large (at least 4-quart) saucepan over medium heat. Add the onions. Garlic, ginger, and turmeric and cook, stirring, until golden and slightly softened, 8 to 9 minutes. Add the orange vegetables and cook, stirring, until they begin to soften, 5 minutes. Add the coconut milk, 1¾ cups (one filled empty can’s worth) water, oranges, honey, and salt; bring to a boil, reduce the heat, and simmer until the vegetables are tender, 25 to 30 minutes. Cool slightly, transfer to a blender (or use an immersion blender or food processor), and puree until smooth, 30 seconds. Ladle into bowls, swirl with coconut milk and sprinkle with chili flakes.

Good

% Daily Values based on a 2,000 calorie diet