Thick & Spicy Soup
Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 4
- 1 tablespoon canola oil
- 1 tablespoon fennel seed, crushed
- 1/2 teaspoon sea salt, coarse
- 1 tablespoon fresh orange rind
- 2 teaspoons fresh ginger, minced
- 2 fresh garlic cloves, minced
- 1 large sweet onion, chopped
- 2 large fresh shallots, finely chopped
- 1 -1 1/2 tablespoon thai red curry paste
- 1 tablespoon soya sauce
- 1/2 cup smooth peanut butter
- 2 tablespoons brown sugar
- 1 cinnamon stick
- 3 cups chicken stock
- 1 1/2 cups unsweetened coconut milk
- 28 ounces canned tomatoes, whole, crushed, undrained
- 1 cup canned unsweetened pumpkin puree
- 1 cup fresh carrot, thinly sliced
- 1 cup fresh potato, diced
- 1 teaspoon red pepper flakes (garnish)
- 1 fresh scallion, finely chopped (garnish)
- 1/4 cup dried apricot, finely sliced (garnish)
Recipe
- 1 heat oil in large pot, over medium heat.
- 2 add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.
- 3 next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn.
- 4 quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.
- 5 stir and bring mixture to a boil, lower heat and let simmer 20 minutes.
- 6 add coconut milk and let simmer another 20 minutes.
- 7 finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.
- 8 once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste.
- 9 pour soup into blender and puree until the soup is smooth.
- 10 garnish with red pepper flakes, finely chopped scallions and diced apricots.
- 11 serve immediately.
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