INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 952
Calories From Fat: 332
Total Fat: 37.8g
Cholesterol: 107mg
Sodium: 996.4mg
Potassium: 4347.7mg
Carbohydrates: 146.7g
Fiber: 31.9g
Sugar: 55.3g
Protein: 18.1g