Weekly Recipe: Carrot Soup

Heat the broth in a saucepan over low. Heat the olive oil in a stockpot; add the onions and ½ teaspoon of the salt. Sauté for 5 minutes; then add the garlic, cumin, coriander, ginger and cayenne. Cook until the onions are soft, about 10 minutes. Add a little of the warm broth if the mixture dries out. Add the carrots, sweet potatoes, 1 more teaspoon of the salt and 4 cups of the warmed broth. Bring to a boil, reduce heat and simmer until the carrots are tender. Allow to cool slightly. Purée the soup in small batches in a blender. Return the soup to the pot and add the orange juice and additional broth to achieve desired consistency. Season again with the remaining teaspoon of salt and additional cayenne if desired. In a small bowl, stir together the cilantro and cream. Serve the soup with a drizzle of the cilantro cream on top. Serves 8 to 10.