|
In a large pot, heat the oil over medium heat. Add the leeks,
onions, carrots, apple wedges, squash, thyme, bay leaf, allspice, cinnamon,
and salt. Cook, stirring occasionally, for about 10 minutes, until the
vegetables begin to soften. Add the broth. Bring to a boil over high heat,
reduce the heat to medium-low, and simmer, partially covered, for about 45
minutes, or until the vegetables are tender. Remove the thyme sprig and bay
leaf and let the soup cool for 15 minutes.
|
|
In a blender or food processor, process the soup to a smooth
consistency. (This may have to be done in batches.) Return to the pot, stir
in the orange juice concentrate, and reheat gently, adjusting the
consistency by adding more broth if necessary.
|
