Free Recipe Carrot Soup with North African Spices
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Carrot Soup with North African Spices Recipe
Light Vegetable Stock
1 tb Light olive oil
1 md Yellow onion; thinly sliced
Salt
2 Cloves garlic; minced
1-1/2 ts Ground cumin
1 ts Ground coriander
2 ts Fresh ginger root; grated
Cayenne pepper
2 lb Carrots; thinly sliced
1 md Potato; thinly sliced
1/2 c Fresh orange juice
1/2 c Creme fraiche
2 tb Cilantro; coarsely chopped
Carrot Soup with North African Spices Preparation
Make the stock and keep it warm over low heat. Heat the olive oil in a soup pot and add the onion and 1/2 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@aol.com on Nov 10, 1997
Cooking Temperature:
Recipe Serves: 1
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