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Carrot Soup with North African Spices

A home-style Carrot Soup with North African Spices made with Light Vegetable Stock, Light Olive Oil, Yellow Onion Salt, Garlic, and Ground Cumin. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Light Vegetable Stock
• 1 tbsp
• 1
• 2 clove
• 1 1/2 tsp
• 1 tsp
• 2 tsp
• 2 lb
• 1
• 1/2 cup
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Make the stock and keep it warm over low heat.

2. 2

   Heat the olive oil in a soup pot and add the onion and 1/2 tsp. salt.

3. 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. 4

   Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan.

5. 5

   Add the carrots, potato, 1 tsp. salt, and 1 qt. stock.

6. 6

   Bring to a gentle boil, then reduce the heat, cover, and simmer until the carrots are very tender, about 15 minutes.

7. 7

   Return to the pot, add the orange juice, and thin with stock to the desired consistency.

8. 8

   Season with salt to taste and, for additional heat, a pinch or two of cayenne.

9. 9

   Garnish each serving with a swirl of creme fraiche and sprinkle with cilantro.