Sharon Simpson Thumann Posted October 19, 2012 Share Posted October 19, 2012 I found this on FoodTV.com. So. Freaking. Good.!! Oh, you know those soup containers chinese restaurants use for their take out soups? I found some on Amazon, they freeze well! 16 ounces, I use them to store diced onions, carrots and celery in the fridge and bone broths in the freezer and now for soups/chilis! Ingredients 2 tablespoons olive oil (I used ghee) 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 (I used coconut milk and made a smoked paprika "sour cream") 1/4 cup fresh cilantro leaves, chopped Directions 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. Link to comment Share on other sites More sharing options...
Nancy H. Posted October 19, 2012 Share Posted October 19, 2012 This really sounds good. So [perfect for the upcoming cool weather. But I'm concerned about the orange juice. Perhaps a mod can tell us if this is compliant since it serves 8 - 12 and the amount of OJ would be small in each serving. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 20, 2012 Author Share Posted October 20, 2012 You can use fruit juices in cooking from what I understand. Link to comment Share on other sites More sharing options...
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