Curried Orange Soup Recipe

The Hale Groves Team


1 tablespoon unsalted butter
1 medium, onion, chopped
1 pound carrots, peeled and chopped
1 large garlic clove, peeled and crushed
3 cups chicken broth
1/2 teaspoon ground turmeric
3 whole cloves
1 teaspoon coriander seeds
12 black peppercorns
1/2 teaspoon cumin seeds
1 dried red pepper (the larger the pepper, the hotter the soup)
1/2 teaspoon fennel seeds
1 3-inch cinnamon stick, broken in half
6 allspice berries
2 cardamom pods
4 slices fresh gingerroot, peeled about
1/8 inch thick
2 cups freshly squeezed Hale Groves orange juice
mint leaves for garnish
orange slices for garnish


Melt the butter over medium heat in a 3-quart nonreactive pot. Add the onion and saute until the edges are golden (about 10 minutes). Add the carrots, garlic, broth and turmeric. In a spice bad or piece of cheesecloth, tie the cloves, coriander seeds, peppercorns, cumin seeds, dried red pepper, fennel seeds, cinnamon stick, allspice berries, cardamom pods, and ginger. Add the spice bag to the pot and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes stirring occasionally. Remove the spice bag and puree the soup in 2 batches in food processor or blender. Wipe out pot and return the pureed soup to it. Add the orange juice and heat through.

Serve hot, garnished with mint leaves and orange slices. (This soup may be made a day in advance if desired and reheated.)

Preparation time: 50 minutes.

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