Carrot soup with north african spices

Yield: 1 Servings

Measure Ingredient
Light Vegetable Stock
1 tablespoon Light olive oil
1 medium Yellow onion; thinly sliced
2 Cloves garlic; minced
1½ teaspoon Ground cumin
1 teaspoon Ground coriander
2 teaspoons Fresh ginger root; grated
Cayenne pepper
2 pounds Carrots; thinly sliced
1 medium Potato; thinly sliced
½ cup Fresh orange juice
½ cup Creme fraiche
2 tablespoons Cilantro; coarsely chopped

Make the stock and keep it warm over low heat.

Heat the olive oil in a soup pot and add the onion and ½ tsp. salt. Saute over medium heat until it begins to release its juices, about 5 minutes, then add the garlic, cumin, coriander, ginger, and a few pinches of cayenne. Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan.

Add the carrots, potato, 1 tsp. salt, and 1 qt. stock. Bring to a gentle boil, then reduce the heat, cover, and simmer until the carrots are very tender, about 15 minutes. Puree the soup in a blender or food processor until smooth, using a little extra stock if needed. Return to the pot, add the orange juice, and thin with stock to the desired consistency. Season with salt to taste and, for additional heat, a pinch or two of cayenne.

Garnish each serving with a swirl of creme fraiche and sprinkle with cilantro.

Makes 9 to 10 cups.

NOTE:" Cumin and coriander are the smooth background flavors, but it's the fresh ginger, the orange juice, and a hint of cayenne that make this soup sparkle. A little potato adds silky texture; if your carrots aren't sweet, use a sweet potato instead."

Recipe by: Fields of Greens - Annie Somerville Posted to MC-Recipe Digest V1 #898 by KSBAUM@... on Nov 10, 1997

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