| Level: | Easy |
| Total: | 4 hr 50 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 2 hr 20 min |
| Yield: | 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 231 |
| Total Fat | 17 g |
| Saturated Fat | 12 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 15 mg |
| Sodium | 188 mg |
Reviews
Delicious! Big hit as a Thanksgiving appetizer. Added a little honey and fresh lime juice at the end.
Served this with Easter Dinner chilled. Got rave reviews from everyone. I puréed it in my Vitamix blender and opted not to strain it. It was very smooth with little brown specks in it, not at all objectionable.
Tasty, smooth carrot soup with beautiful color and creaminess. Lots of flavors combine for simple flavor. I like it warm; not a fan of cold soup, but the smoothness and bright color would allow for serving cold. I’m going to make it again as Christmas gifts to good friends