This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.
Ingredients
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon yellow mustard seeds
1 teaspoon black peppercorns
6 tablespoons extra-virgin olive oil
2 cups chopped celery
1 1/2 cups chopped onion
1 cup chopped carrots
1/4 cup chopped peeled fresh ginger (from about 3-inch-long piece)
6 garlic cloves, chopped
1 pound red bell peppers, chopped
1 3/4 cups chopped fresh fennel bulb
3 pounds plum tomatoes, diced (about 8 cups)
5 1/4 cups vegetable broth
2 teaspoons (about) hot pepper sauce
1 pound fresh crabmeat, picked over
Thinly sliced radishes
Chopped fresh chives
Directions
Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.
