Vegan: Carrot Soup With North African Spices

[Guest guest]

* Exported from MasterCook Buster *

 

Carrot Soup With North African Spices

 

Recipe By : Greens Restaurant

Serving Size : 4 Preparation Time :

Categories : Soup African

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups vegetable stock -- plus

1 cup vegetable stock -- as needed

10 thin coins of ginger

1 tablespoon light olive oil

1 medium yellow onion -- thinly sliced,

-- about 1-1/2 cups

1/2 teaspoon -- salt

2 garlic cloves -- finely chopped

1 1/2 teaspoons cumin seed -- toasted and ground

1 teaspoon coriander seed -- toasted and ground

2 teaspoons grated fresh ginger

cayenne pepper

2 pounds carrots -- thinly sliced,

1 medium white potato or sweet potato -- peeled and thinly

-- sliced

1 teaspoon -- salt

1/2 cup fresh orange juice

2 tablespoons cilantro -- coarsely chopped

 

Keep stock warm over low heat.

 

Heat the olive oil in a soup pot and add the onion and the smaller

amount 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 or sweet potato, larger amount of salt, and the

larger quantity of stock. Bring to a gentle boil, 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.

 

Recipe from the Greens Restaurant, San Francisco, Calif.

 

From the PCRM web site at: http://www.pcrm.org/health/RVSK/RVSK4.html

 

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