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Cold Cantaloupe and Orange Flower Soup


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  • 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


Servings 4


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.

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