A recipe for Carrot Soup with North African Spices. Follow the simple recipe instructions for Carrot Soup with North African Spices shared by other home cooking experts.
Ingredients
Light Vegetable Stock1 Tbs. light olive oil
1 medium yellow onion, thinly sliced
salt
2 cloves garlic, minced
1 1/2 Tsp. ground cumin
1 Tsp. ground coriander
2 Tsp. 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 Tbs. 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 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.
