The flavors blend perfectly, packing some zing from the jalapeño and ginger, but keeping a smooth texture and flavor with the flavors of the carrot and coconut milk. The dollop of creme fraiche and the bite of the cilantro on top is a perfect finish, as well. Michael Symon, you are good! My mother-in-law came up with this one a week ago and I thoroughly enjoyed it. It hits the spot for a soup craving, but is definitely a curve ball with the fact that it’s served chilled. I will be making it again, for sure!
You will need:
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
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.
Time: 30 minutes prep + 2 hours cook time
From: Michael Symon via Food Network