Chilled Carrot Soup

• 1 tablespoon olive oil
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1/4 cup freshly sliced ginger
• 1 onion, sliced
• 1 jalapeno, sliced
• 2 cups orange juice
• 2 cups coconut milk
• 4 cups chicken stock
• 1 pound peeled and sliced carrots
• 1 cup creme fraiche, for garnish
• 1 cup fresh cilantro leaves, for garnish

1. In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat.
2. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes.
3. Add the ginger, onion, and jalapeno and sweat for 4 minutes.
4. Add all liquid ingredients and bring to simmer.
5. Add the carrots and simmer for 2 hours.
6. Remove from heat and puree using an immersion blender or regular blender.
7. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula.
8. Chill in the refrigerator for 2 hours.
9. Garnish with creme fraiche and cilantro and serve.

olive oil, coriander seeds, cumin seeds, ginger, onion, orange juice, coconut milk, chicken stock, carrots, creme fraiche, fresh cilantro

Taken from www.foodnetwork.com/recipes/michael-symon/chilled-carrot-soup-recipe.html (may not work)