Heat oil in large pot, over medium heat.
Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.
Next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn.
Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.
Stir and bring mixture to a boil, lower heat and let simmer 20 minutes.
Add coconut milk and let simmer another 20 minutes.
Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.
Once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste.
Pour soup into blender and puree until the soup is smooth.
Garnish with red pepper flakes, finely chopped scallions and diced apricots.
Serve immediately.
