I make this bright orange soup in two variations: one is flavoured with ginger and raspberry vinegar as shown in the recipe or I use coconut milk and lime (see other ideas).
Instead of the raspberry vinegar, you can use a little bit of coconut milk, lime juice and finely chopped chilli.
I can't boil an egg but I can make this soup and, it has to be the best soup my wife and I have ever tasted. Not only does it taste great, it looks great, good colour, good consistency and very smooth. No extra water on the spoon just 100% pumkin and carrot. I was tempted to tweak it and add garlic or pepper sauce but why spoil a good thing. Perfect the way it was. Purely out of interest, I would like to know why the flour? Is that to soak up moisture? Also, the curry, added for flavour? Whatever it was, it works. - 12 Jun 2013