Spiced Carrot Soup with Cilantro Crema (Aria Kagan) |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
2 tablespoons olive oil |
2 cups chopped onions |
6 cloves garlic, chopped |
2 tablespoons grated fresh ginger, divided |
2 tablespoons ground cardamom |
1/4 teaspoon ground cinnamon |
3 pounds carrots, washed, unpeeled, roughly chopped |
1 pound sweet potatoes, peeled, roughly chopped |
water, as needed |
1 cup fresh orange juice |
2 tablespoons apple cider vinegar |
kosher salt and freshly ground black pepper |
1 cup creme fraiche |
1/4 cup fresh cilantro leaves, chopped |
Directions:
1. In a large pot, heat the olive oil over medium heat and saute the onions, garlic, 1 tablespoon grated ginger, cardamom, and cinnamon. Stir to combine and saute for 6 minutes. Add the carrots and sweet potatoes. Saute for another 2 minutes.
2. Add enough water to cover all of the vegetables. Bring the mixture to a simmer and cook until the carrots and sweet potatoes are soft, about 45 minutes.
3. Remove the soup from the heat and using a hand held immersion blender, or using a food processor, carefully puree the soup until smooth, and then strain through a sieve into a fresh pot.
4. Place the pot over medium-low heat and stir in the orange juice, apple cider vinegar, and remaining grated ginger. Simmer the mixture for 15 minutes.
5. In a small bowl, stir the creme fraiche and cilantro together.
6. To serve: Ladle the soup into bowls and top each bowl with a spoonful of the creme fraiche-cilantro mixture.
7. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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