You may also like
Categories:
olive oil coriander seeds cumin seeds ginger onion orange juice coconut milk chicken stock carrots Creme Fraiche fresh cilantro
Viewed: 85 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1/4 cup freshly sliced ginger
- 1 onion, sliced
- 1 jalapeno, sliced
- 2 cups orange juice
- 2 cups coconut milk
- 4 cups chicken stock
- 1 pound peeled and sliced carrots
- 1 cup creme fraiche, for garnish
- 1 cup fresh cilantro leaves, for garnish
Method
- In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the coriander and cumin seeds and saute until fragrant, about 2 minutes.
- Add the ginger, onion, and jalapeno and sweat for 4 minutes.
- Add all liquid ingredients and bring to simmer.
- Add the carrots and simmer for 2 hours.
- Remove from heat and puree using an immersion blender or regular blender.
- Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula.
- Chill in the refrigerator for 2 hours.
- Garnish with creme fraiche and cilantro and serve.
