| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | North African | Soups &, Stews | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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