Spiced Carrot Soup with Cilantro Crema

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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. In a small bowl, stir the creme fraiche and cilantro together. 
  6. To serve: Ladle the soup into bowls and top each bowl with a spoonful of the creme fraiche-cilantro mixture.