Recipe courtesy of Aria Kagan
Spiced Carrot Soup with Cilantro Crema
Total:
1 hr 30 min
Active:
20 min
Yield:
8 to 12 servings
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Directions

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. 

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. 

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. 

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. 

In a small bowl, stir the creme fraiche and cilantro together. 

To serve: Ladle the soup into bowls and top each bowl with a spoonful of the creme fraiche-cilantro mixture.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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