Cranberry Soup with Curried Breadcrumbs


4 to 6 servings
3 tablespoons olive oilolive oil3
1 onion, roughly choppedonion(s), large1
1 carrot, roughly choppedcarrots1
1 celery stalk, roughly choppedcelery1
1 ¾ teaspoon kosher salt, dividedkosher salt1 ¾
1 apple, such as honeycrisp, choppedapple(s)1
1 pound cranberriesfresh cranberries1
1 cup apple juiceapple juice1
2 ½ cups waterwater2 ½
2 star anisestar anise2
1 cinnamon stickcinnamon1
3 cardamom pods cardamom pods3
½ cup panko breadcrumbspanko (Japanese breadcrumbs)½
¼ cup agave nectar, dividedagave nectar¼
½ teaspoon curry powdercurry powder½
Smoked olive oil to finish, optional*olive oil1


Heat a 3 quart sauce pan over medium heat. To the pan add the onion, carrot, celery and
1 teaspoon of salt and sauté for 4 minutes or until the vegetables are beginning to soften. Add the apple and cranberries and sauté for another 2 minutes. Deglaze with the apple juice and add the water, star anise, cinnamon stick and cardamom pods. Bring soup to a boil, and allow it to simmer for 20 minutes. Remove the star anise, cinnamon stick and cardamom pods and cool slightly.

Meanwhile, in a small sauté pan, mix together the panko, 1 tablespoon agave, the curry powder and 1/4 teaspoon salt. Place over medium heat and cook for about 3 minutes, stirring often, until the breadcrumbs are fragrant and golden brown. Set aside to cool.

In 2 batches, ladle the soup into the pitcher of a blender and puree until smooth. Return the pureed soup to a pan and bring to a gentle simmer. Turn off the heat and add the remaining ½ teaspoon salt and 3 tablespoons of agave. Ladle into bowls and top with the curried breadcrumbs. Drizzle with a little smoked or extra virgin olive oil if desired.


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