Wookiee Hut Cuisine presents:
Enchanted Orange Ginger Curried Carrot Soup

by Dumbledwarf, McGonagirl

For all the romance and adventure associated with what is today the United Kingdom, it's actually a rather cold and damp place. Not all the time, mind you ... but if you see lush greenness, that normally means dampness, too. And that dampness, when the temperature drops, seems much colder than when the air is dry. It's that bone-chilling type of cold you hear about when people tell you their corns ache.

The Saxon Witches were adventurers, never stopping at any one place for long. They travel on a vintage motorcycle with sidecar, and like the Weasley's Ford Anglia, their enchanted motorbike can fly. They stay in a puptent that looks far too small for the big, bulky women, but that's enchanted, too. In fact, everything about the fat witches seemed more magical and enchanted than was normal, even in the wizarding world.

On cold, damp afternoons, you can find the witches by sniffing for the aroma of orange and curry in the air -- they make this delicious soup from ingredients given or traded to them, and some that were foraged as they traveled; and other things seemed conjured out of thin air. It would simmer on their stone-covered stove; and though it seemed like it should take a long time to make, it took less than an hour from start to finish. Even on the most blustery of days, they ate this soup in an outdoor setting. They always seemed to find beautiful places, surrounded by flowers and aromatic herbs, even in winter. This spicy soup kept them happy and warm. If you were lucky, they'd make you sit down and push a bowl of chunky/smooth soup into your shivering hands. Though they'd say nothing to you the entire time, you'd know they liked you after the first sip of soup.


  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 ½ lb / 700 g baby carrots
  • 1 large onion, chopped
  • 1 large clove garlic, minced
  • ½ inch piece of ginger, minced
  • 5½ cups chicken broth
  • zest of one small orange
  • ½ cup orange juice
  • 1½ tablespoon curry powder
  • ¼ to ½ teaspoon cayenne pepper
  • salt, to taste
  • pepper, to taste
  • sour cream, for serving garnish
  • chives, snipped, for serving garnish
Heat the soup pan over medium high heat. Add olive oil and butter. Saute onions, carrots, garlic, and ginger till translucent and starting to get tender. Add chicken broth, orange juice, orange zest, and curry powder. Bring to a boil, then reduce heat to simmer. Simmer till carrots are tender. Add salt and pepper to taste. Using a stick blender, food processor, regular blender, or masher, process the soup to the consistency desired -- leave chunks of carrot if you wish, for more texture. Garnish with a dollop of sour cream and snips of chive if desired. (Watch out, this soup has a little bite!)

Serves 4 to 6.


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