Soups And Stews
1 T unsalted butter
1 medium onion
1 lb carrots
1 large garlic clove
3 cups broth
1/2 tsp turmeric
3 whole cloves
1 tsp coriander seeds
12 black peppercorns
1/2 tsp cumin seeds
1 dried red pepper
1/2 tsp fennel seeds
1 3-inch cinnamon stick, broken in half
6 allspice beries
2 cardamom pods
4 slices gingerroot, 1/8" thick
2 cups freshly squeezed orange juice
mint, for garnish
orange slices, for garnish
1. Sautee onions in butter over medium heat until just golden, about 10 minutes.
2. Add the turmeric, garlic, carrots and broth.
3. While bringing the soup to a boil, put the spices (other than the turmeric!) in a spice bag and add to the soup.
4. Simmer for 30 minutes, uncovered.
5. Puree the soup in 2 batches and return to the sauce pan. Add the orange juice and reheat.
6. Serve hot with orange slice and mint for garnish.