- Level: Easy
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
- Yield: 8 to 12 servings
Ingredients
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
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.
