• Cooking Time: 160
  • Servings: 10
  • Preparation Time: 30


After straining, save the solids for use in flavoring mashed potatoes, rice, etc.

As it cooks, the orange flavor will reduce and other flavors become more pronounced. I used a food processor to shred the carrots which gives a bit more texture...and is easier.


  • 1 tablespoon olive oil
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1/4 cup freshly sliced ginger
  • 1 onion, sliced
  • 1 jalapeno, sliced
  • 2 cups orange juice
  • 2 cups coconut milk
  • 4 cups chicken stock
  • 1 pound peeled and sliced carrots
  • 1 cup creme fraiche, for garnish
  • 1 cup fresh cilantro leaves, for garnish


  • In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
  • Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
  • Garnish with creme fraiche and cilantro and serve.

Categories: Soup  Soup 

Author Credit: Michael Symon

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