Cold Cantaloupe and Orange Flower Soup

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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

Details

Servings 4

Preparation

Step 1

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.