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)

Directions

1. 1

   Heat oil in large pot, over medium heat.

2. 2

   Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.

3. 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. 4

   Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.

5. 5

   Stir and bring mixture to a boil, lower heat and let simmer 20 minutes.

6. 6

   Add coconut milk and let simmer another 20 minutes.

7. 7

   Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.

8. 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. 9

   Pour soup into blender and puree until the soup is smooth.

10. 10

    Garnish with red pepper flakes, finely chopped scallions and diced apricots.

11. 11

    Serve immediately.