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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