Title: Carrot soup with north african spices
 Categories: Soups &, Stews
      Yield: 1 Servings
 
           Light Vegetable Stock
      1 tb Light olive oil
      1 md Yellow onion; thinly sliced
           Salt
      2    Cloves garlic; minced
  1 1/2 ts Ground cumin
      1 ts Ground coriander
      2 ts Fresh ginger root; grated
           Cayenne pepper
      2 lb Carrots; thinly sliced
      1 md Potato; thinly sliced
    1/2 c  Fresh orange juice
    1/2 c  Creme fraiche
      2 tb Cilantro; coarsely chopped
 
  Make the stock and keep it warm over low heat.
  
  Heat the olive oil in a soup pot and add the onion and 1/2 tsp. salt.
  Saute over medium heat until it begins to release its juices, about 5
  minutes, then add the garlic, cumin, coriander, ginger, and a few
  pinches of cayenne. Cook until the onion is very soft, about 10
  minutes, adding a little stock if it sticks to the pan.
  
  Add the carrots, potato, 1 tsp. salt, and 1 qt. stock. Bring to a
  gentle boil, then reduce the heat, cover, and simmer until the
  carrots are very tender, about 15 minutes. Puree the soup in a
  blender or food processor until smooth, using a little extra stock if
  needed. Return to the pot, add the orange juice, and thin with stock
  to the desired consistency. Season with salt to taste and, for
  additional heat, a pinch or two of cayenne. Garnish each serving with
  a swirl of creme fraiche and sprinkle with cilantro.
  
  Makes 9 to 10 cups.
  
  NOTE:" Cumin and coriander are the smooth background flavors, but
  it's the fresh ginger, the orange juice, and a hint of cayenne that
  make this soup sparkle. A little potato adds silky texture; if your
  carrots aren't sweet, use a sweet potato instead."
  
  Recipe