Spiced Autumn Soup
Serves 8
- 4 tbsp butter
- 2 large onions, coarsely chopped
- 2 patatos, coarsely chopped
- 2 carrots, coarsely chopped
- 3 garlic cloves, crushed
- parsed zest and juice of 1 orange
- 2 tsp mild curry powder
- 7 1/2 cups (1.8 liters) chicken or vegetable stock
- 26 oz (800 g) canned chopped tomatoes
- 2 apples, peeled and chopped
- 1 tbsp dried basil
- salt and black pepper
- herb croutes to serve
STEPS :
- Melt the butter in a large saucepan, add the onions, polatoes, carrots, garlic,
and range zest, and cook gently, stirring occasionally, for about 5 minutes.
- Add the curry powder and cook, stirring con tantly, for 1-2 minutes.
- Add the stock, orange juice, tomatoes, apples, basil, and salt and pepper to taste.
Bring to a boil, cover, and simmer gently for 30 minutes or until the vegetables
are tender. Discard the orange zest.
- Puree the soup in a food processor or blender until smooth. Return to the rinsed-out
pan, reheat, and taste for seasoning. Serve at once, with herb croutes.
Paring orange zest
With a vegetable peeler, remove strips of zest, excluding the pith.
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