CARROT AND CORIANDER SOUP

INGREDIENTS:

1 tablespoon olive oil 1 shallot, minced 1 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground cardamom 1/8 teaspoon white pepper 6 cups vegetable stock 4 large or 6 medium carrots, peeled and cut into 1 inch pieces (about 3 heaping cups) 3 branches fresh thyme (with 8-10 sprigs apiece) 1/2 cup fresh squeezed orange juice 1/2 tablespoon grated fresh ginger Salt, if necessary Coconut milk yogurt for serving Fresh thyme or cilantro for garnishing

INSTRUCTIONS:

In a dutch over over medium heat, add the oil. Once hot, add the shallot. Cook for 3 minutes or until softened, stirring occasionally. Stir in the coriander, cumin, cardamom, and pepper. Cook for another minute. Pour in the stock and add the carrots and thyme. Turn the heat to medium high and bring to a boil. Reduce the heat to maintain a simmer and cook for one hour or until the carrots are very soft. Remove and discard the thyme branches. Stir in the orange juice and ginger. Let cool for 15 minutes, then blend until smooth. Taste for seasoning and add salt if necessary. Pour the soup back in the pot and bring to a simmer prior to serving. Garnish with coconut milk yogurt and fresh thyme or cilantro. Yield: 6 servings