Spiced Carrot Soup with Cilantro Crema

Ingredients

• 2 tablespoons apple cider vinegar 
• 3 pounds carrots washed unpeeled roughly chopped
• 1 cup crème fraîche 
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh divided grated
• 6 cloves garlic chopped
• 2 tablespoons ground cardamom 
• 0.3 teaspoon ground cinnamon 
• 12 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil 
• 2 cups onions chopped
• 1 cup orange juice fresh
• 1 pound sweet potatoes peeled roughly chopped
• 12 servings water as needed

Equipment

• food processor
• bowl
• ladle
• pot
• sieve
• immersion blender

Directions

1. In a large pot, heat the olive oil over medium heat and saute the onions, garlic, 1 tablespoon grated ginger, cardamom, and cinnamon. Stir to combine and saute for 6 minutes.
2. Add the carrots and sweet potatoes.
3. Saute for another 2 minutes.
4. Add enough water to cover all of the vegetables. Bring the mixture to a simmer and cook until the carrots and sweet potatoes are soft, about 45 minutes.
5. Remove the soup from the heat and using a hand held immersion blender, or using a food processor, carefully puree the soup until smooth, and then strain through a sieve into a fresh pot.
6. Place the pot over medium-low heat and stir in the orange juice, apple cider vinegar, and remaining grated ginger. Simmer the mixture for 15 minutes.
7. In a small bowl, stir the creme fraiche and cilantro together.
8. To serve: Ladle the soup into bowls and top each bowl with a spoonful of the creme fraiche-cilantro mixture.