| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 245 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 790 mg |
Reviews
This recipe was fantastic!!! I love the layer of flavors. This is a keeper!
Great soup
Can the recipe PLEASE be corrected I think 6072 Tablespoons of Olive OIL is a LITTLE much 🙂