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Orange-Scented Winter Squash and Carrot Soup

cooking.nytimes.com
  • 75 minutes
  • Serves 4

INGREDIENTS

6

allspice berries

4

cardamom pods

2

bay leaves

2

thyme sprigs

10

peppercorns

1 Strips

orange zest

2 tbsp

extra virgin olive oil

1 medium

onion

1/2 lb

carrots

2 lb

winter squash

2

garlic cloves

6 cups

vegetable stock

5 oz

potato

1 serving

salt and pepper

1/2 cup

additional stock

1 serving

cayenne

1/4 cup

quinoa

1 tbsp

pistachio oil