Orange Soup
Orange Soupjustaddflax


“Orange Soup” is the general term that my family uses for soups made with a variety of orange vegetables. This is a sweet soup and it might be one of the few dishes that every family member will actually eat. Since I have some extremely picky eaters, this is an amazing feat!
In Chinese medicine all orange vegetables, sweet in flavor, are wonderful for strengthening the spleen/pancreas. Based on the principle that “like treats like”, the sweet potato, which in shape resembles the spleen is considered to be the best for fortifying the spleen.   
The Chinese hold that the spleen regulates our sugar and is the source of our sugar cravings.  Eating sweet potato can help to reduce our desire for unhealthy sweet.  Too much sweet potato however is fattening, it can also cause abdominal swelling and indigestion.


2 tbsp olive oil

1 onion, chopped

2 sweet potatoes, peeled and chopped

2 carrots, peeled and chopped

1 butternut squash, peeled and chopped

8 cups water

1/4 cup amaranth or quinoa

salt and pepper to taste

1/4 tsp. nutmeg (feel free to substitute the nutmeg with allspice or cinnamon)

Sautee the onion in the olive oil until translucent. Add the water and bring to a boil. Add the remaining ingredients and simmer for 30-60 minutes. Puree and serve hot.
Note: I use the amaranth here as a thickening agent.  It functions the same way as a potato in the soup but it is a much healthier option. Amaranth is a cousin to quinoa and like quinoa it is one of the most nutritious foods in existence.
The soup can be refrigerated for up to a week and while I am not a fan of the freezer, it does freeze well.
Serves 8 + leftovers
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