Name: Spiced Carrot Soup with Cilantro Crema
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
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.

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

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Spiced Carrot Soup with Cilantro Crema

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