Carrot Soup with North African Spices

* Exported from MasterCook II *

Carrot Soup with North African Spices

Recipe By : Fields of Greens - Annie Somerville
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Light Vegetable Stock
1 tablespoon light olive oil
1 medium yellow onion -- thinly sliced
salt
2 cloves garlic -- minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons fresh ginger root -- grated
cayenne pepper
2 pounds carrots -- thinly sliced
1 medium potato -- thinly sliced
1/2 cup fresh orange juice
1/2 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 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."



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