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Carrot ginger orange soup

Time 50 minutes
Yields Serves 8 to 12
Carrot ginger orange soup
(Gary Friedman / Los Angeles Times)
1

In a heavy stockpot, heat the oil over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.

2

Stir in the garlic, cumin, coriander, ginger and cayenne. Continue cooking until the onion is soft.

3

Stir in the carrots, sweet potato and broth. Cover and simmer until carrots are very tender, about 20 minutes. Using an immersion blender, or in batches using a stand blender, purée the soup until smooth.

4

Stir in the orange juice, and thin to desired consistency with additional orange juice, vegetable broth or water. Adjust the spices if desired, and season to taste with salt and pepper. This makes about 3 quarts soup. Garnish each serving with chopped cilantro.


If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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