Ingredients
- 1 tablespoon olive oil
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1/4 cup freshly sliced ginger
- 1 onion, sliced
- 1 jalapeno, sliced
- 2 cups orange juice
- 2 cups coconut milk
- 4 cups chicken stock
- 1 pound peeled and sliced carrots
- 1 cup creme fraiche, for garnish
- 1 cup fresh cilantro leaves, for garnish
Directions
In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
Garnish with creme fraiche and cilantro and serve.
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By tstickel
coronado, CA
on May 08, 2011
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VERY good and I made it according to the recipe EXCEPT (Sorry ya'll it's really horrible to rate a recipe which I didn't follow to a "T" I have to say that I didn't have the cumin seeds or the coriander. Also I did not strain it through the sieve. NEXT time I will make it with ALL the ingredients because this 'almost' Michael Symon Carrot soup was worthy of serving at a dinner party...REALLY!
By nancymc_10637609
on September 13, 2010
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took the time to make this soup and so glad i did. guests raved and i have put it in my keeper file. i did not have cumin seeds so that ingredient was not included. i almost didn't put it thru the sieve as it tasted so good but then i decided to follow the recipe thru the first time i tried it and actually glad i did. the taste was far more refined that way. i also debated whether to serve it hot or chilled and decided on chilled but i think it would be delicious either way.
i am not a fan of the vegetable carrot but was looking for a different soup to make as a starter course. i would eat carrots every day this way!
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