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 very sweet, you can use a sweet potato instead.
| Servings |
| 9-10 cups |
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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 very sweet, you can use a sweet potato instead.
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Ingredients
- 5 cups vegetable stock add 10 thin coins of ginger
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced, about 1 1/2 cups
- 1 1/2 teaspoons salt
- 2 cloves garlic finely chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons fresh ginger grated
- few pinches cayenne pepper
- 2 lbs carrots thinly slices, about 7 cups
- 1 medium white potato or sweet potato peeled and thinly slices, about 1 cup
- 1/2 cup fresh orange juice
- 2 tablespoons coarsely chopped cilantro other seasonal herbs can easily substitute
Servings: cups
Instructions
- Make the stock and keep it warm over low heat.
- Heat olive oil in a soup pot and add the onion and 1/2 teaspoon 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 carrots, potato, 1 teaspoon salt, and 1 quart stock. Bring to a boil, then reduce the heat, cover, and simmer until the carrots are very tender, about 10 minutes.
- Puree the soup in a blender or food processor until smooth, using more stock if needed. Return to the pot, add the orange juice, and thin with stock to desired consistency.
- Season with salt to taste and, for additional heat, a pinch or two of cayenne. Sprinkle with cilantro.
Recipe Notes
Recipe from Fields of Greens by Annie Somerville, submitted by member Julie
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