Here is VB rocking orange flares and some fresh produce I snapped at Eataly, NYC.

Anyone who knows me, knows of my orange crush – glasses, tuxedo pants, patent heels, wallet, watch, nail polish ……  Sure it’s a fashion thing, and being a child of the 80s, I have a weakness for neon, yet it is so much more than that.

Orange is uplifting and genuinely brightens my mood. I did a little reading on it and it turns out that the colour orange represents energy, endurance and strength. So the positive effect it has on me makes absolute sense.

As well as orange-obsessed, I am a raw vegetable bore and press them on my children twice a day – they have come round eventually and seem (pretend) to enjoy them. The more colourful their vege cup the better, and what better way to add zing then with a splash or three of orange!

Not only does a cup of vegetables look more fabulous, orange vegetables and fruit contain high levels of fibre and vitamins A and C as well as, Beta-carotene, the superhero of antioxidants. Consider all fresh orange produce the secret agent for a better immune system, super eye sight, great skin and a strong heart.

Here is a great soup I have just discovered and am whizzing up every chance I get. It’s courtesy of The Barefoot Cook, includes ginger (also considered an orange vegetable), is ridiculously orange and everyone adores it. You will feel positively smug watching them guzzle it down. Enjoy!

Roasted Sweet Potato Ginger Soup
(via The Barefoot Cook)
 Serves: 4
  • 2 tablespoon of coconut oil (you can also use butter or olive oil)
  • 1 diced onion (yellow or white)
  • 2-4 tablespoons fresh minced ginger, peeled
  • 1 teaspoon of sea salt
  • 2 cups roasted sweet potato or yams (without skins) (see below for roasting instructions)
  • 2 cups homemade chicken broth (free range, organic)
  • 1 cup coconut milk (full fat) or raw heavy cream or raw milk
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground coriander
How to Roast a Sweet Potato:
  • Heat oven to 450 degrees.
  • Wash and scrub sweet potatoes until clean.
  • Rub olive oil over their skins.
  • Poke skins with a few pricks. Place on cookie sheet or baking dish . If you use parchment paper, your cleaning job will be much easier. Put in oven.
  • Turn halfway through cooking. Roast till tender, about 1 hour.

Preparing the soup

  • In medium sized soup pot over medium heat, melt coconut oil.
  • Add 1 diced onion and fresh minced ginger.
  • Sprinkle with 1 teaspoon of sea salt.
  • Saute for about 15 minute until onion softens and releases its amazing aroma.
  • Add roasted sweet potato or yams (without skins) and homemade chicken broth. Add ground nutmeg and ground coriander.
  • Stir all ingredients together and bring to a simmer.
  • Puree with an immersion blender.
  • Add coconut milk or raw heavy cream or raw milk. Add more broth if the soup is too thick for your taste.
  • Season with salt and pepper to taste.
  • Serve with a dollop of crème fraîche and minced chives. (I use natural yogurt here)