Carrot Soup With North African Spices
- Light Vegetable Stock
- 1 Tbsp. Light extra virgin olive oil
- 1 med Yellow onion, thinly sliced Salt
- 2 x Cloves garlic, chopped
- 1 1/2 tsp Grnd cumin
- 1 tsp Grnd coriander
- 2 tsp Fresh ginger root, grated Cayenne pepper
- 2 lb Carrots, thinly sliced
- 1 med Potato, thinly sliced
- 1/2 c. Fresh orange juice
- 1/2 c. Creme fraiche
- 2 Tbsp. Cilantro, coarsely minced
- Make the stock and keep it hot over low heat.
- Heat the extra virgin olive oil in a soup pot and add in the onion and 1/2 teaspoon salt. Saute/fry over medium heat till it begins to release its juices, about 5 min, then add in the garlic, cumin, coriander, ginger, and a few pinches of cayenne. Cook till the onion is very soft, about 10 min, adding a little stock if it sticks to the pan.
- Add in the carrots, potato, 1 teaspoon salt, and 1 quart. stock. Bring to a gentle boil, then reduce the heat, cover, and simmer till the carrots are very tender, about 15 min. Puree the soup in a blender or possibly food processor till smooth, using a little extra stock if needed. Return to the pot, add in the orange juice, and thin with stock to the desired consistency. Season with salt to taste and, for additional heat, a healthy pinch or possibly two of cayenne.
- Garnish each serving with a swirl of creme fraiche and sprinkle with cilantro.
- Makes 9 to 10 c..
- NOTE:" Cumin and coriander are the smooth background flavors, but it's the fresh ginger, the orange juice, and a hint of cayenne which make this soup sparkle. A little potato adds silky texture; if your carrots aren't sweet, use a sweet potato instead."
Leave a review or comment