Carrot soup with north african spices
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Light Vegetable Stock | ||
| 1 | tablespoon | Light olive oil |
| 1 | medium | Yellow onion; thinly sliced |
| Salt | ||
| 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 |
Directions
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