1 T. butter

1 c. chopped onion, preferably red

1 chopped red bell pepper, about 1 c.

1 chopped hot red pepper, or more or less, or cayenne to taste, optional

1 28 oz. can whole tomatoes in juice, preferably Italian

2 c. orange juice

1 c. chicken or vegetable stock or broth

Pinch of one or more of the following ground spices: ginger, allspice, cinnamon, cloves

Salt and freshly ground pepper to taste

Plain yogurt

Thinly seedless orange slices for garnish, optional

Melt the butter in a large saucepan or a Dutch oven over high heat. Add the chopped onion and peppers, stir to combine, then cover the pot and reduce the heat to medium. Let the vegetables “sweat” until they are softened, about five minutes.

Uncover the pan and raise the heat to high. Add the tomatoes, orange juice, stock or broth, and ground spices. Bring the mixture just to a boil, then reduce the heat until it barely simmers, then cover the pan and cook for an additional 10 minutes.

Let the mixture stand for a few minutes, then purée with a hand-held immersion blender or in small batches in a regular blender. Be careful if using a stand blender; hot liquids can “explode” as the heat expands.

Season to taste with salt and pepper and serve garnished with the orange slices if desired. Pass a bowl of yogurt at the table for each diner to stir into the soup. Serves 4 - 6