Thick & Spicy Soup

Name: Thick & Spicy Soup
Ingredients: 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 white 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 white potato, diced; 1 teaspoon red pepper flakes (garnish); 1 fresh scallion, finely chopped (garnish); 1/4 cup dried apricot, finely sliced (garnish)

22 ingredients

11 steps

Ingredients

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 white 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 white potato, diced
1 teaspoon red pepper flakes (garnish)
1 fresh scallion, finely chopped (garnish)
1/4 cup dried apricot, finely sliced (garnish)

Directions

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.