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Carrot Soup with North African Spices

Carrot Soup with North African Spices is built on Light Olive Oil, Garlic Minced, Carrots Thinly Sliced, and Fresh Orange Juice. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 clove
• 2 lb
• 1/2 cup

Method (preview)

1. 1

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

2. 2

   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.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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