Spiced Carrot Soup With Cilantro Crema
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cups
Onion (chopped)6 cloves
Garlic (chopped)2 tbsps
Ginger (grated fresh, divided)2 tbsps
Ground Cardamom1 tsp
Ground Cinnamon1 cup
Orange Juice (fresh)2 tbsps
Apple Cider Vinegar1 cup
Creme FraicheDirections:
1
Simmer the mixture for 15 minutes
2
In a large pot, heat the olive oil over medium heat and saute the onions, garlic, 1 tablespoon grated ginger, cardamom, and cinnamon
3
Stir to combine and saute for 6 minutes
4
Add the carrots and sweet potatoes
5
Saute for another 2 minutes
6
Add enough water to cover all of the vegetables
7
Bring the mixture to a simmer and cook until the carrots and sweet potatoes are soft, about 45 minutes
8
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
9
Place the pot over medium-low heat and stir in the orange juice, apple cider vinegar, and remaining grated ginger
10
In a small bowl, stir the creme fraiche and cilantro together
11
To serve: Ladle the soup into bowls and top each bowl with a spoonful of the creme fraiche-cilantro mixture