Ingredients
- 3 tablespoon olive oil
- 1 tablespoon onion, roughly chopped
- 1 tablespoon carrot, roughly chopped
- 1 tablespoon celery stalk, roughly chopped
- 1 3/4 teaspoon kosher salt, divided
- 1 teaspoon apple, such as honeycrisp, chopped
- 1 pound cranberries
- 1 cup apple juice
- 2 1/2 cup water
- 2 cup star anise
- 1 cup cinnamon stick
- 3 cup cardamom pods
- 1/2 cup panko breadcrumbs
- 1/4 cup agave nectar, divided
- 1/2 teaspoon curry powder
Preparation
Baking Directions:
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.
Tips:
Cooks Note: Smoked olive oil can be found at specialty food stores or ordered online.
Regular extra virgin olive oil may be substituted.
