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.