Orange soup

In one of countless conversations about food during our Dallas visit, C. described a soup that her French mother used to make, known in her family only as “orange soup” and consisting of three ingredients: leeks, potatoes, and lots of carrots. I don’t remember what we were talking about that raised this memory, but that brief description lodged in my brain and was waiting for me when I cast around yesterday for something simple and hearty to make for dinner.

Orange soup
I think of this as basically a potato-leek soup with carrots added in, which to my mind makes it a more nutritious option—potato-leek soup, as delicious as it is, always seems too, I dunno, beige to be a convincing source of vegetables. This, on the other hand, is bursting with beta carotene and clearly good for you. I don’t know how much resemblance it bears to C.’s mother’s standby, but it was very well received here.

2 Tbsp olive oil
4 medium leeks
8 carrots
4 medium potatoes
4-6 cups water or stock
salt & pepper

Pour the olive oil into a large soup pot and warm over medium-low heat. Scrub, roughly chop, and add the vegetables in the order specified. Sauté briefly in the olive oil, then add water or stock to cover. Bring just to a boil and then simmer until all the vegetables are soft, 45-60 minutes.

Remove pot from heat and purée soup using an immersion blender; return to heat and season to taste with salt & pepper. Serve with good bread and lots of cheese for a lunch or light dinner.

Makes about 2 quarts of soup.

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