Curried Orange Soup

[Guest guest]

Curried Orange Soup

 

1 tablespoon unsalted butter

1 medium, onion, chopped

1 pound carrots, peeled and chopped

1 large garlic clove, peeled and crushed

3 cups broth

1/2 teaspoon ground turmeric

3 whole cloves

1 teaspoon coriander seeds

12 black peppercorns

1/2 teaspoon cumin seeds

1 dried red pepper, the larger the pepper, the hotter

the soup

1/2 teaspoon fennel seeds

1 3-inch cinnamon stick, broken in half

6 allspice berries

2 cardamom pods

4 slices fresh gingerroot, peeled about

1/8 inch thick

2 cups freshly squeezed orange juice

mint leaves for garnish

orange slices for garnish

 

Melt the butter over medium heat in a 3 quart

nonreactive pot. Add the onion and saute until the

edges are golden, about 10 minutes. Add the carrots,

garlic, broth and turmeric.

In a spice bad or piece of cheesecloth, tie the

cloves, coriander seeds, peppercorns, cumin seeds,

dried red pepper, fennel seeds, cinnamon stick,

allspice berries, cardamom pods, and ginger.

Add the spice bag to the pot and bring to a boil.

Lower the heat and simmer, uncovered, for 30 minutes

stirring occasionally.

Remove the spice bag and puree the soup in 2 batches

in food processor or blender. Wipe out pot and return

the pureed soup to it. Add the orange juice and heat

through.

Serve hot, garnished with mint leaves and orange

slices. (This soup may be made a day in advance if

desired and reheated.)

Serves 6.

 

 

 

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