1

Combine water, salt, pepper, sugar, cinnamon, ginger and curry powder in a large saucepan and bring to a boil over medium heat. Add the cranberries and bring back to a boil. Reduce the heat to low and simmer about 10 minutes, or until the cranberries begin to pop and become soft.

2

Remove from heat and stir in the evaporated milk and lemon juice. Cool slightly and then pour into a blender and puree. Pour the pureed soup through a fine mesh strainer to remove the pulp.

3

Serve hot, at room temperature or chilled. Just before serving, garnish with 1 Tablespoon of sour cream.