Spiced Carrot Soup with Cilantro Crema
- 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
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.
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.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
More Recipes and Ideas:
Carrot Ginger Soup with Kellogg's® All-Bran® Crusted Pork Tenderloin Croutons, Chinese Dumpling Soup, Orange You Glad It's Thanksgiving Soup, Shrimp Creole Recipes, Butternut Squash Soup Recipes, Carrot Salad Recipes, Chicken Soup Recipes, Lobster Bisque Recipes, Pumpkin Soup Recipes