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 its 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 arent sweet, use a sweet potato instead." Recipe by: Fields of Greens - Annie Somerville Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997
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|Serving Size: 1 Serving (1093g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 343 (85%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 59.8mg||18 %|
|Sodium 105.4mg||4 %|
|Potassium 418.3mg||11 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 12.4g|
|Protein 4.6g||7 %|
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Calories per serving: 402
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