Orange Cream Swirl Soup

• 1 tablespoon corn oil
• 1 large onion, thinly sliced
• 1 butternut squash or 1 pound of carrots, thinly sliced
• 1 sweet potato, peeled and thinly sliced
• 4 inner celery stalks, sliced
• 1 teaspoon cumin
• 5 cups vegetable stock
• 1 tablespoon ginger juice
• 1/4 cup orange juice concentrate
• Rice or maple syrup, as desired for additional sweetness
• Sea salt to taste (usually 1/2 teaspoon per cup of liquid)
• 1 tablespoon corn oil
• 5 shallots, finely sliced
• 1 pound parsnips, thinly sliced
• 2 tablespoons sweet white miso (or 2 to 3 teaspoons of sea salt plus 1/4 cup white wine)
• 1/2 teaspoon cinnamon
• 1 tablespoon pure vanilla extract
• 5 cups vegetable stock
• Spiced pumpkin seed gremolata, recipe follows
• 1 cup spiced pumpkin seeds
• 1/4 cup whole pumpkin seeds for garnish
• 2 tablespoons minced lemon zest
• 2 tablespoons minced orange zest

1. Heat oil in a large soup pot.
2. Saute the onions for 5 to 7 minutes on a medium flame to draw out the natural sugar (the onions should be a golden color but not browning).
3. Add the squash or carrots, sweet potato, celery, cumin and sea salt.
4. Allow the vegetables to sweat out their liquid and soften, about 7 minutes.
5. Add vegetable stock and cover.
6. Cook over a medium flame allowing the vegetable to completely soften, about 25 to 30 minutes.
7. Puree the mixture in a blender.
8. Return soup to pot and adjust the salt.
9. Add the ginger juice, orange concentrate and syrup (if necessary).
10. Heat soup through for a few minutes
11. Saute the shallots in corn oil for 3 minutes.
12. Add the parsnips and allow them to soften for 7 minutes, adding a little liquid if they begin to stick to the pan).
13. Add the balance of the stock and cover.
14. Cook the soup on medium to low heat for 25 minutes.
15. Remove a small amount of soup and place it in a bowl, add the miso and stir until dissolved.
16. Stir in the miso mixture back into the soup add cinnamon and vanilla and simmer for 3 minutes.
17. Puree soup in a blender.
18. Swirl parsnip soup with squash soup and top with gremolata.
19. Place the pumpkin seeds in a food processor and grind (using the pulse button) to a coarse meal.
20. Remove from processor and add to bowl with zests.

corn oil, onion, butternut, sweet potato, celery, cumin, vegetable stock, ginger juice, orange juice concentrate, maple syrup, salt, corn oil, shallots, parsnips, sweet white miso, cinnamon, vanilla, vegetable stock, pumpkin seed gremolata, pumpkin seeds, pumpkin seeds, lemon zest, orange zest

Taken from www.foodnetwork.com/recipes/orange-cream-swirl-soup-recipe.html (may not work)