Two More Warming Soups

By Billa

Last week, Luci wrote a blog post about her favorite two warming soups that she created. Here’s the link:

https://www.dazzlingdinners.com/post/warming-soups

Reading it got me thinking about my own favorite warming soups. I did not create them but have been making them often for many years.

The first is Paul Newman’s curried tomato Soup. It is hearty, a bit spicy, and full of different flavors and textures. It is also easy to make and results in huge quantity that freezes well. I make a batch at the beginning of winter, fill my freezer, and it’s nice knowing I can always pull a container out when I need a warm cozy feeling. Note that if you’re going to make the full amount, you’ll need an 8-quart pot. Usually, I make half the recipe. I first started making this soup in 2003.

Although I originally found the recipe in the New York Times, It does not seem to be online, so here it is:

Paul Newman’s Curried Tomato Soup

Yield 20-25 servings

Ingredients

1/2 cup corn or canola oil

2 large onions, minced

2 tart green apples, peeled and minced

2 tablespoons minced fresh ginger

2 tablespoons minced garlic

1 jalapeño seeded and minced

2 tablespoons curry powder

2 tablespoons ground cumin

1 and 1/2 teaspoons turmeric

1 and 1/2 teaspoons ground cardamom

1 and 1/2 teaspoons freshly ground pepper

4 28-ounce cans crushed tomatoes

2 tablespoons light brown sugar

1/4 cup cider vinegar

Salt to taste

10 cups chicken or vegetable stock

Preparation

1. Heat the oil in a large, heavy saucepan over medium-high heat. Sauté the onions and apples until tender and golden, about 8 minutes. Add the ginger, garlic, and jalapeño and cook a few minutes. Stir in the curry powder, cumin, turmeric, cardamom, and pepper and sauté a minute or so more.

2. Stir in the tomatoes and simmer for 45 minutes. Stir in the brown sugar and vinegar, then season with salt. Cool and refrigerate.

3. Before serving, place the soup mixture in a large pot, about 8-quart capacity, and add the stock. Bring to a simmer and adjust the seasonings. The soup is best not quite piping hot.

   
   

The second soup is Silver Palate’s Carrot and Orange Soup. This is a soup that screams healthy and is heaping with vitamin C. I’ve often made it for friends or family members who are under the weather.

It has a strong rich carrot flavor and the orange juice kind of tempers it and gives it another dimension. Sweet, citrusy, and tangy, every bite feels like doing your body a favor. According to my notes, I first made this soup in 1992, and at least, once every winter since.

The recipe can be accessed here:

https://www.keyingredient.com/recipes/945985044/carrot-and-orange-soup-silver-palate/

I thought the recipe could not be improved on. But when I made it this week, I used blood oranges instead of the usual juice oranges and found it to be even better.