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Spiced Autumn Soup

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


  1. 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.
  2. Add the curry powder and cook, stirring con tantly, for 1-2 minutes.
  3. 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.
  4. 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.
Spiced Autumn Soup

Paring orange zest

With a vegetable peeler, remove strips of zest, excluding the pith.