Recipe for Carrot Soup with African Spices.

Carrot Soup with North African Spices

This carrot soup recipe from the cookbook, Field of Greens, has the aromatic spices of the East.  It’s a favorite. Use a food processor to slice the carrots and the sweet potato. It is important for the flavor of the soup to toast the cumin and coriander seeds and then grind them.

Ingredients:

5 cups               Vegetable Broth prepared with 10 thin coins of ginger root

1 TBSP              Olive oil

1                      Onion, medium sized, thinly sliced (about 1-1/2 cups)

1-1/2 tsp          Salt (divided into 1 tsp. and 1/2 tsp.)

2 cloves             Garlic

1-1/2 tsp          Cumin seed, toasted and ground

1 tsp                 Coriander seed, toasted and ground

2 tsp.                Grated fresh ginger

                        Cayenne pepper

2 lbs.                Carrots, thinly sliced, about 7 cups

1                      Sweet potato, peeled and thinly sliced, about 1 cup 

1/2 cup            Fresh orange juice

1/2 cup            Crème fraîche (Vegan) (See below.)

2 TBSP             Coarsely chopped cilantro

 

·         Make stock and keep it warm.

·         Heat the olive oil in a soup pot and add the onion and 1/2 teaspoon salt. Sauté over medium heat until it begins to release its juices, about 5 minutes, then add 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 carrots, sweet potato, 1 teaspoon salt, and 1 quart stock.

·         Bring to a gentle boil., then reduce the heat, cover and simmer until the carrots are very tender, about 15 minutes. 

·         Puree 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 crème fraîche and sprinkle with cilantro.

 

Makes 9 to 10 cups

From: Field of Greens, by Annie Somerville

Crème Fraîche (Vegan)

There are two parts to making vegan crème fraîche. Make the Crème Cheeze, then liquify it a bit more to make the crème fraîche.

Incredible Almond Crème Cheeze

From Vegan Vittles

¼ cup raw (unroasted) whole almonds, blanched and peeled

1 cup water

2 TBSP. fresh lemon juice

2 TBSP. cornstarch

1-1/2 TBSP oil  (olive, avocado, etc.)

1/2 tsp. Nutritional yeast flakes

1/2 tsp. salt

Directions:

• Grind almonds to a fine powder in an electric seed mill or coffee grinder.
• Place ground almonds in a blender with ½ cup water.
• Process the mixture on medium speed to create a smooth, thick cream.
• Add remaining water along with the lemon juice, cornstarch, oil, yeast flakes, and salt, and blend on high until smooth and creamy.
• Pour the blended mixture into a 1-quart saucepan. Place saucepan over medium-high heat, and bring mixture to a boil, stirring constantly, for 1 minute longer. Remove saucepan from the heat, and let the mixture cool.
• Beat the Crème Cheeze well with a fork, wire whisk, or electric beater. Transfer it to a storage container, and chill in refrigerator. The Crème Cheeze will continue to thicken as it chills and will become very firm.  It will keep in the refrigerator for about a week.
• Important: if you are using the Crème Cheeze, as Crème Cheeze, prior to serving, mash and beat the crème cheese again with a fork, wire whisk, or electric beater until it is smooth and creamy.

Yields: about 1 cup

Note: If you are blanching the almonds, make sure they are dry before you grind them.

 

Crème Fraîche

1 cup Almond Cream Cheese

2 1/2 TBSP almond, rice or soymilk

1 tsp of lemon or lime juice

 

Directions:

• Mash and beat the crème cheese again with a fork, wire whisk, or electric beater until it is smooth and creamy.
• Mix together Almond Crème Cheeze, non-dairy milk, and lemon/lime juice. and enjoy over your favorite recipes.

 

This healthy alternative to dairy can be used for sweet and savory dishes.