Carrot Soup with North African Spices

• 1 x vegetable stock
• 1 tablespoon olive oil light
• 1 medium yellow onion thinly sliced
• 1 x salt
• 2 cloves garlic minced
• 1 1/2 teaspoons cumin ground
• 1 teaspoon coriander ground
• 2 teaspoons ginger root grated
• 1 x cayenne pepper
• 2 pounds carrots thinly sliced
• 1 medium potatoes thinly sliced
• 1/2 cup orange juice
• 1/2 cup creme fraiche
• 2 tablespoons cilantro coarsely chopped

1. Make the stock and keep it warm over low heat.
2. Heat the olive oil in a soup pot and add the onion and 1/2 teaspoon salt.
3. 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.
4. Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan.
5. Add the carrots, potato, 1 teaspoon salt, and 1 qt.
6. stock.
7. Bring to a gentle boil, then reduce the heat, cover, and simmer until the carrots are very tender, about 15 minutes.
8. Puree the soup in a blender or food processor until smooth, using a little extra stock if needed.
9. Return to the pot, add the orange juice, and thin with stock to the desired consistency.
10. Season with salt to taste and, for additional heat, a pinch or two of cayenne.
11. Garnish each serving with a swirl of creme fraiche and sprinkle with cilantro.

vegetable stock, olive oil, yellow onion, salt, garlic, cumin ground, coriander ground, ginger root, cayenne pepper, carrots, potatoes, orange juice, creme fraiche, cilantro

Taken from recipeland.com/recipe/v/carrot-soup-north-african-spice-46876 (may not work)