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.
