posted by syzygy 01-12-100 9:32 AM
Boston Globe
Carrot, Red Pepper and Orange Soup
1 pound carrots, peeled
1 leek, washed
1 medium potato, peeled
1 teaspoon salt or to taste
6 cardamom pods or 1/2 teaspoon powdered cardamom or ginger
4 cups water
1 (8 ounce) jar roasted red peppers
1 large, juicy orange
Zest of orange, for garnish
8 black pitted olives, sliced or coarsely chopped, for garnish
Cut the carrots, leek and potato into 1" pieces and put them in a large saucepan. Sprinkle with salt and add the cardamom or ginger plus 4 cups of water. Bring to a boil and simmer for 20 minutes.
Add the red peppers, including their packing liquid, and simmer for 3 - 4 minutes more. Put the soup in batches in a food processor, then return it to the rinsed-out pan.
Before you squeeze the juice from the orange and add it to the soup, scrape long strips of zest from the peel with a lemon zester or sharp knife, and set aside for garnish. Check the flavor and add more salt if you like. Bring to the simmering point again, and simmer for 3 - 4 minutes.
Serve in bowls garnished with the zest and olives.
Serves 4 or 5.