Carrot Soup with North African Spices
Light Vegetable Stock 1 tablespoon light olive oil 1 medium yellow onion -- thinly sliced salt 2 cloves garlic -- minced 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander
Ingredients
- 1medium yellow onion -- thinly sliced
- 11/2 teaspoons ground cumin
- 1teaspoonground coriander
- 2teaspoonfresh ginger root -- grated
- 1medium potato -- thinly sliced
- 1/2cupfresh orange juice
- 1/2cupcreme fraiche
- 2tablespooncilantro -- coarsely chopped
Directions
- 1
Light Vegetable Stock 1 tablespoon light olive oil 1 medium yellow onion -- thinly sliced salt 2 cloves garlic -- minced 1 1/2 teaspoons gro
- 2
Heat the olive oil in a soup pot and add the onion and 1/2 tsp
- 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 pinc
- 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 tsp
- 6
salt, and 1 qt
- 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