Carrot Soup with North African Spices

Directions

Make the stock and keep it warm over low heat. Heat the olive oil in a soup pot and add the onion and ½ teaspoon salt.

Sauté 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 teaspoon 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.

Purée 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.