We all need to eat to live 🤷🏻♂️ but we believe we live to eat 🤪
Some weekday nights, all we need is something simple, something that provides nutrition, is not fussy and just food to keep us going !
Such nights seem to come around quite often on cold winter nights, when everything is cold and mundane. A warm bowl of soup is just the dinner that is called for. It acts like a warm blanket engulfing us in comfort and goodness.
The soup we savored this week was exactly that – sweet carrots and tomatoes combining with ginger and fresh turmeric root to provide an earthy flavor, a simple touch of spice and creamy goodness.
We put to use 2 kitchen gadgets which I cannot stop raving about.
InstantPot to cook the vegetables in a short duration of time and preserving all the flavors and vitamins.
The immersion hand blender to make a fine puree of the soup in the same pot.
Orzo pasta looks like long grain rice. It is a pasta shaped like rice and it works very well in a soup. Incorporating orzo pasta, brings in wholegrain carbs to a nutrient rich soup and makes it a well rounded one-pot meal.
Our boys liked it so much that they were asking for leftover soup to enjoy a midweek lunch 🙂 Serve the soup garnished with parsley leaves and a drizzle of plain milk or cream.
Carrot, Tomato soup with Orzo pasta recipe
- Carrots – large 8
- Tomatoes – large 3
- Sweet potato or potato – small 1
- Shallot – small 1
- Ginger – shredded 1 tbsp
- Turmeric root – shredded 1 tbsp
- Vegetable stock 32 oz
- Parsley – chopped 1 tbsp
- Olive oil 2 tbsps
- Whole wheat orzo pasta 1 cup
- Start the InstantPot on SAUTE mode (alternatively you can cook in a regular pressure cooker)
- Add olive oil, add onions and saute
- Add ginger and turmeric and give it a spin
- Add the carrots, tomato, sweet potato and vegetable stock. Add salt. Cook with pressure for 10 minutes
- Let it release pressure naturally. Open the pot carefully and using an immersion hand blender puree the soup to a smooth texture, adjust salt and add pepper
- Add the orzo pasta and 1 cup of water and set it back to cook with pressure for another 10 minutes
- Let it release pressure naturally. Check for the consistency of the soup and add hot water as needed. Season with salt and black pepper.
- Serve with chopped parsley leaves and a drizzle of cream or milk