This was a particularly tasty Carrot with Cumin soup cooked up at Molly's house in her big orange pot. Molly likes orange. That evening, we also tested the Twitter Emergency Broadcast System when Molly pulled out a UFO from one of the fresh oysters we'd procurred that evening. Whutever it was, perched on the end of her sharp oyster knife, it stretched out translucent legs and wriggled them. We gasped. We got goosebumps. We threw the rest into the compost. We'd already eaten several. Even now, we shudder to think of it.
But anyway, here's the soup recipe!
Crème de Carottes au Cumin
3 tablespoons olive oil
2 pounds carrots, peeled and cut into 1-inch chunks
2 garlic cloves, crushed
2 teaspoons ground cumin
1/2 cup fresh orange juice
1/2 cup heavy cream (or soy milk)
I really like cumin and carrots and this soup is pretty. I add the raisins at the end, and drop a few on top.
Heat the olive oil in a large saucepan over medium heat. Add the carrots and cook, stirring occasionally, for five minutes. Add the garlic and cumin and cook, not letting the carrots and garlic brown, for three minutes. Add the orange juice and 1 quart cold water, increase the heat to high, and heat to a boil. Lower the heat and cook at a simmer, uncovered, for 45 minutes, adding water as needed.
Transfer to a blender or food processor and puree until completely smooth. Be careful. Just do a little at a time, or let it cool, or you'll have hot bright orange soup everywhere.
Return the soup to the saucepan and set over medium heat. Stir in the cream and cook, beating with a whisk, until smooth, about 2 minutes. Add raisins if you like; season to taste with salt. Deelish.