Spiced Carrot Soup with Cilantro Crema

Total Time:
1 hr 30 min
20 min
1 hr 10 min

8 to 12 servings

  • 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.

  • 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.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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