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“Orange” Soup

“Orange” Soup


The first time I heard someone refer to orange soup, I couldn’t quite imagine how it would taste. Soup made from oranges? Wouldn’t that actually be orange juice, or orange compote? Was it served warm?—because the idea of warm oranges just didn’t sit well with me.

But then, at some point (and don’t ask how long it took), I realized that the name referred to the color, not the ingredients. Which is kind of strange, if you think about it. Because we don’t call zucchini soup “green soup,” and we don’t call corn chowder “yellow soup,” and we certainly don’t call mushroom barley soup “gray soup.” (Mmm . . . sounds appetizing, doesn’t it?)

Despite my initial confusion, I agreed to taste the soup, and it was so good that I had to make my own.

This soup is very simple to make, and it freezes (and reheats) well, too. The root vegetables make it filling, and this soup can really be a full meal in and of itself. I’ve even been known to have a bowl for breakfast.

I used butternut squash, sweet potato, carrots, onion, zucchini and potato. I’d planned to include an acorn squash, but when I tried to cut it open, I suddenly realized why people have all kinds of knives . . . My trusty little kitchen knife just wasn’t up to the job.

Cut all the vegetables into chunks and put them in a sturdy pot. Add 3½ cups of cold water and some salt. Cook until vegetables are tender—about an hour. Allow the vegetables to cool for an hour or before blending. You can use an immersion blender, or ladle the vegetables (and the liquid) into a regular blender. If you prefer a chunky soup, loosely mash the vegetables with a potato masher. The consistency and taste will definitely be different, but also good.

Serve with a dollop of sour cream for an extra zing.


  • 1 butternut squash
  • 2 large sweet potatoes
  • 1 white potato
  • 1 large zucchini
  • 4 carrots
  • 2 onions
  • 3½ cups water
  • Salt to taste (I used 2 tbsp. kosher salt)
  • Optional: sour cream for garnish


  1. Cut the vegetables into chunks.
  2. Place all ingredients in a strong-bottomed pot.
  3. Bring to a boil.
  4. Reduce heat and simmer until vegetables are tender (approximately 1 hour).
  5. Remove cover of pot, and allow vegetables to cool for at least 1 hour.
  6. Blend until smooth.

Yields: 4 servings

Variation 1: Spice it! I prefer this soup plain, but feel free to play around with the flavors. Add some nutmeg and cinnamon to bring out the sweetness. Or, add some pepper and garlic. It’s soup—it’s hard to go wrong!

Variation 2: Change the consistency. Do you prefer a thinner soup? Add an extra cup of water. Like it thicker? Drain some of the liquid before blending the vegetables.

Do you like soup? Which kind? Have you ever eaten soup for breakfast? Leave a comment and let us know!

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Joy Perla Great Neck February 28, 2017

how much coconut milk should I add to a potful of orange soup? Reply

Ruchel Israel December 18, 2016

Orange soup, I have made it many times, with love. Saw the recipe. Liked it very much. I like some cumin or pumpkin pie spice in it. Thanks for sharing. Reply

Anonymous NW Florida November 3, 2016

My Israeli friends and I cook the veggies in chicken stock (no sour cream). And instead of potato, we add cabbage leaves. Reply

Donna Sykes Lexington, KY March 18, 2016

Orange Soup I came across your recipe last year, and decided to give it a try. I was totally surprised how delicious this soup really was. Thank you for your recipe. Look forward to venturing through more of your recipes. Reply

Anonymous Lafayette October 11, 2014

I just returned from a vacation in Croatia. While dining at a small restaurant in Dubrovnik, they served "orange soup" which was actually made from oranges. It had some cream drizzled on top and an orange slice in the bottom of the bowl. It kind of tasted like a warm "dreamsickle". In my opinion, it wasn't very good, although it was worth trying. Reply

marlene krisa Carbondale March 5, 2014

soup for breakfast Yes! I enjoy a bowl of tomato, or borscht with tuna? Reply

Anonymous February 2, 2014

About your book, Miriam Where can I get your book "Exiled Down-Under"? I am very interested as i'm also 'exiled down-under' :) (ie in 'golus' Australia. Nice part of the world, though.) It cost heaps to get it by mail and Golds don't have it in. Reply

Gloria Urban January 31, 2014

@ Yael Yael, It is very easy to copy and paste to word documents, just the portion that you need. I look forward to trying this one. Reply

Celia f January 29, 2014

Miriam! Great recipe especially for cold season, can we add a little garlic and pepper? Reply

Cheryl Texas January 29, 2014

RE: printing the recipe If you want to print fewer pages, copy and paste the recipe to a text document, format it there, and then print. That will take out images and other text that causes the number of pages to expand. Reply

Anonymous Brazil January 29, 2014

To anonymous from Colombia I assume you are talking about the country and not the city. The orange batatas with red skin would be appropriate. Reply

CLAYTON LEON WINTON Spokane, WA, USA January 28, 2014

Great innovations I read the recipe by Miriam Szokovski, and comments. Like all recipes, substitute ingredients with what is available in your cupboards and communities, seasonally adjusted, and experiment. Innovate as you go, which is part of living Torah to me.

I look forward to experimenting with this recipe in my kitchen. Just the name, "Orange Soup," inspires smiles. :) Reply

Miriam QLD, Australia January 28, 2014

Purple Soup Hi - I opened your recipe because last week I made 'Purple Soup' (not made from purples) which is:
1 leek
1/4 red/purple cabbage
5 medium potatoes (peeled)
1/2 cauliflower
2 tsp (or so) dry soup powder (I use beef parve)

Chop up and fry the leek and cabbage until softish. Cut up the potatoes and cauliflower and add. Cover slightly with water and add the beef (fake) powder. Simmer until soft and stick blend the mixture. The soup is nice and thick and low calorie - for kids (and the adult kids) it look s interesting as it is a violet colour.
Enjoy! Reply

Anonymous Colombia January 21, 2014

This recipe sounds delicious!! I would like to know if I could substitute the sweet potatoe for something else. I live in Colombia and it can't be found over here. Thanks Reply

Yael New Jersey January 21, 2014

Great recipe but hard to print Thanks for another great, easy recipe, Miriam! I always enjoy reading all the comments and notes you include in your recipes. However, if I want to print the recipe, I don't necessarily need all of those, nor do I need to use 6 pages for a quick, simple recipe. Is there some way to include the basic recipe without the notes in a printer-friendly format?

Thanks! Reply

Joan Jurancich Sacramento, CA January 20, 2014

Sounds yummy... And I have a few butternut squashes that need to be used. I see a pot of soup in my near future. Reply

Anonymous North Carolina November 16, 2013

orange soup and acorn squash Hard squashes like Acorn Squash or even a large Pumpkin are tamed by setting them in a pan of water (the steam shortens the cooking time) and baking either in the oven or in the microwave until soft. Then all you need to do is spoon out the good stuff, no special knives needed. How long to bake? I think in terms of how long a similar volume of potatoes would need to cook. Reply

Anonymous Eretz Israel May 14, 2013

I like to spice it with curry powder and I add a leek and chopped shitake mushroom Reply

Miriam Szokovski January 14, 2013

Flexible So many suggestions - I look forward to trying some of them. I think I might need to rename this soup "flexible soup." Seems everyone has a variation and I'm sure they're all good! Reply

Richard Roth Nv. January 11, 2013

Potatoes How about yams instead of white potaoes? Reply

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