Place whole cumin, fennel & coriander seeds into a dry pan and toast over medium heat until the aromas are released.
Don’t leave them as they burn quickly. Gently agitate the pan every few seconds. Remove from heat and place into a small coffee grinder or use a pestle and mortar to grind the spices down to a fairly fine powder.
Melt butter with olive oil in a large saucepan. Add all prepared vegetables, apple, ginger, chilli, spices & zest. Saute gently for 5-10 minutes over low heat. Add the stock, honey & orange juice – Simmer for 30-40 minutes until the vegetables are soft
Remove bay leaf and discard. Cool slightly, then, using a handheld stick blender blitz the soup in the saucepan until it's smooth. You can strain through a sieve for a smoother consistency.
Add the cream and season to taste with salt and freshly ground black pepper.
Heat through & serve garnished with chopped coriander & a swirl of crème fraiche or sour cream, sprinkled with some black sesame seeds (optional).
Reprinted with permission of Kitchen Diary.
To visit Kitchen Diary’s
blog, click here.