Orange You Glad Soup


Citrus is a great way to bring out the flavor in soup. Adding fresh squeezed orange juice to this soup gives a subtle sweetness. Orange you glad?

1 and 1/4 cups Split Toor Dal (yellow pigeon peas)
1 onion coarse chopped, 1/2 inch pieces
3 carrots sliced, 1/4 inch thick (peel only if not organic)
5 celery stalks chopped into 1/4 inch pieces
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons sage
1 teaspoon mustard powder
1 teaspoon celery seed
1/2 teaspoon kelp powder
1 teaspoon madras curry
1/4 teaspoon allspice
juice of one orange, plus peels if organic
8 cups water
nutritional yeast

Rinse and drain the Dal. Place in a large soup pot. Pour in the water, vegetables, kelp powder, herbs and spices. Stir and mix everything together well. Turn heat to medium high. Cook covered, stirring occasionally until Dal is soft, about 25 to 30 minutes. Stir in orange juice and orange peels. (Peels are to add flavor, and should be removed before serving.) Cook another 5 minutes and serve with a little nutritional yeast.

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