Carrot soup with north african spices

 
                   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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