Cold Cantaloupe and Orange Flower Soup

Cold Cantaloupe and Orange Flower Soup
Cold Cantaloupe and Orange Flower Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons (30 mL) olive oil

  • 1

    tablespoon (15 mL) curry powder

  • 1/2

    red pepper, sliced

  • 3/4

    cup (175 mL) finely chopped red onion

  • 4

    cups (1 L) boiling water

  • 1

    teaspoon (5 mL) orange flower water

  • 1-1/2

    cups (375 mL) sweet potato, peeled and cut up

  • Crushed chili peppers

  • Salt and freshly ground pepper

  • 1

    cup (250 mL) cantaloupe, peeled and diced

  • 1/2

    cup (125 mL) fresh coriander, chopped

  • 1/2

    cup (125 mL) fresh basil, finely chopped

  • Sliced almonds, grilled, for garnish

  • Plain yogourt, for garnish

Directions

Heat oil over medium heat in a medium saucepan. Add curry powder, red pepper and onion and sauté for 5 to 10 minutes, until tender. Add boiling water, orange flower water and sweet potato. Simmer for 10 to 15 minutes, until sweet potato is tender. Let cool slightly and purée until smooth in a blender. Season to taste with crushed chili peppers, salt and pepper. Add diced cantaloupe and purée again briefly for a smooth soup. Refrigerate for 2 hours and serve cold, garnished with fresh herbs, grilled almonds and a dollop of yogourt, if desired.

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